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 a mushroom-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.
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.
2 clove
garlic
1
zucchini
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
basil pesto
(Contains Milk;)
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
passata
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
olive oil
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
¼ tsp
salt
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. • Grate zucchini.
• 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). • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
• 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 your 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!
• Wipe out frying pan, then return to medium-high heat with another drizzle of olive oil. Cook sliced mushrooms, stirring, until slightly browned, 3-4 minutes. • Add zucchini and cook, stirring, until tender, 2-3 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in passata, the brown sugar, the butter, reserved pasta water and the salt. Stir to combine.
• Reduce heat to medium-low and return meatballs and cooked diced 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.
• Divide spaghetti between plates. • Top with beef, bacon and basil pesto meatballs. • Sprinkle over Parmesan cheese to serve. Enjoy!