Slendier Spaghetti and Meatballs

Serves: 2 | Preparation time: 15 minutes | Cooking time: 35 minutes

Nutritional Information (per serve)

  • Energy: 3740 kJ
  • Protein: 48.3 g
  • Fat, total: 71.4 g
  • Fat, saturated: 18.9 g
  • Carbohydrate: 13.0
  • Sugars 8.4 g
  • Sodium 2340 mg

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  • ¼ cup extra virgin olive oil, for frying


  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • ½ onion, finely diced
  • 1 jar Slendier Basil Italian Pasta Sauce
  • 1 packet Slendier Spaghetti Style
  • 2 tbs pesto
  • fresh basil leaves, roughly torn, to serve
  • freshly grated parmesan, to serve


  • 125g lean pork mince
  • 125g lean beef mince
  • 1 clove garlic, crushed
  • 50g freshly grated parmesan
  • 1 tbs flat-leaf parsley, finely chopped
  • 2 small eggs, lightly beaten


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. For the meatballs, place all ingredients in a large mixing bowl and season well. Using hands, mix together until well combined. Roll the mixture into plum-sized balls and place on the lined baking tray.
  3. Place in the preheated oven and bake until cooked through, about 15 minutes. Once cooked, remove tray from oven and set aside.
  4. Place a large saucepan or braising pan over a medium–high heat. Add the olive oil, garlic and onion and fry until just soft, about 1 minute.
  5. Add the pasta sauce, bring to a boil then reduce heat to a simmer and season to taste.
  6. Carefully lower the meatballs in to the sauce and simmer for about 10 minutes, turning meatballs carefully to ensure they don’t break.
  7. Meanwhile, prepare the Slendier Spaghetti Style according to the directions on the packet. Pat dry between layers of paper towel.
  8. Divide the spaghetti between two pasta bowls. Spoon some of the sauce over the pasta and top with meatballs. Spoon over a little more sauce. Top with a drizzle of pesto, basil leaves and some parmesan.

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