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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a drizzle of extra virgin olive oil in a large pan over low-medium heat. Add the red onion and cook for about 2-3 minutes, stirring occasionally, until soft and translucent.
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For
2
M
I
1/2
Red onion, diced
1
tsp
Chilli flakes, optional
8
Sun-dried tomatoes, diced
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Per Serving
Calories
690kcal
Fat
12g
Carbs
106g
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🌱 Plant Points: 8.75
🌾 For a GF option use a certified gluten-free spaghetti.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days.
❄️ Freezer: The sauce and meatballs freeze well together for up to 3 months (freeze before tossing with fresh pasta). Thaw and reheat gently, then toss with freshly cooked spaghetti.
💡 The meatballs are a prep-ahead component - keep a batch in the freezer and this comes together in under 20 minutes on a weeknight.
💡 Nutritional values are approximate and calculated per serving
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a drizzle of extra virgin olive oil in a large pan over low-medium heat. Add the red onion and cook for about 2-3 minutes, stirring occasionally, until soft and translucent.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1/2
Red onion, diced
1
tsp
Chilli flakes, optional
8
Sun-dried tomatoes, diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
690kcal
Fat
12g
Carbs
106g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 8.75
🌾 For a GF option use a certified gluten-free spaghetti.
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days.
❄️ Freezer: The sauce and meatballs freeze well together for up to 3 months (freeze before tossing with fresh pasta). Thaw and reheat gently, then toss with freshly cooked spaghetti.
💡 The meatballs are a prep-ahead component - keep a batch in the freezer and this comes together in under 20 minutes on a weeknight.
💡 Nutritional values are approximate and calculated per serving
Only visible to you
Made it?
Cancel
