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Basil Pesto Beef & Bacon Meatballs
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Basil Pesto Beef & Bacon Meatballs

Basil Pesto Beef & Bacon Meatballs

with Tomato-Mushroom Sauce & Spaghetti

It's easy to upgrade your midweek meatballs when you have our bright basil pesto handy. Why not perk up your pasta sauce too by swapping the jarred stuff with an oregano-spiked sauce you can whip up from scratch? Don't forget to stir through the spinach at the end for an extra pop of colour.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

zucchini

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet

basil pesto

(Contains Milk;)

1 packet

spaghetti

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

sliced mushrooms

1 box

passata

1 bag

baby spinach leaves

1 sachet

garlic & herb seasoning

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

½ tbs

brown sugar

20 g

butter

¼ tsp

salt

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Nutritional Values

Energy (kJ)4636 kJ
Fat53.5 g
of which saturates19 g
Carbohydrate91 g
of which sugars13.5 g
Protein59.5 g
Sodium1765 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. • Finely chop garlic. • Grate zucchini.

2
2

• In a large frying pan, heat a drizzle oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate. • In a medium bowl, combine beef mince, fine breadcrumbs, basil pesto and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person).

TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

3
3

• Cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to saucepan. • Drizzle with olive oil to prevent sticking. While pasta is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook meatballs, gently turning, until browned, 5-6 minutes (cook in batches if pan is getting crowded). Transfer to a plate.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. TIP: Meatballs will continue cooking in step 5!

4
4

• Wipe out frying pan, then return to medium-high heat with another drizzle of olive oil. Cook mushrooms, until slightly browned, 3-4 minutes. • Add zucchini and cook, until tender, 2-3 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in passata, the brown sugar, butter, reserved pasta water and the salt. Stir to combine.

5
5

• Reduce heat to medium-low and return meatballs and cooked bacon to the pan. Cover with a lid or foil and simmer until the meatballs are cooked through, 4-6 minutes. • Stir in baby spinach leaves, until just wilted, 1 minute. Season to taste, then remove from heat.

6
6

• Divide spaghetti between plates. • Top with beef, bacon and basil pesto meatballs. • Sprinkle over parmesan cheese to serve. Enjoy!