INGREDIENTS
- 300g Barkers Smokey BBQ Marinade
- 100 grated Mozzarella cheese
- 50g Tasty cheddar cheese, grated
- 1 broccoli, cut into florets
- 2 Tbsp Olive Oil
- 300g dried spaghetti
- 1/2 handful fresh parsley, chopped
Calories
981
Carbs
87.3g
Sugar
24.6g
Protein
45g
Fat
49.4g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat the oven to 200°C (fan). Heat a film of olive oil in a large ovenproof frying pan over medium heat. Add the meatballs and cook for 10 minutes, turning occasionally, until browned and heated through.
- Pour over the BBQ sauce and stir gently to coat the meatballs (if you don't have an ovenproof pan then at this stage transfer the mixture to a lasagne style baking dish). Sprinkle evenly with mozzarella and cheddar.
- Transfer the pan to the oven and bake for 10–12 minutes until the cheese is melted, golden and bubbling.
- Meanwhile, cook the spaghetti according to packet instructions. Drain and toss with a little olive oil. Season lightly with salt and pepper.
- While the spaghetti is cooking, cook the broccoli in a pot of boiling water for a few minutes until bright green.
- Divide the spaghetti between plates. Top with BBQ cheesy meatballs and pop in broccoli alongside. Sprinkle with chopped parsley and serve.
