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Beef & Red Pesto Meatballs
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Beef & Red Pesto Meatballs

Beef & Red Pesto Meatballs

with Fettuccine & Parmesan

In these meatballs with a twist (which the kids will have a blast mixing and rolling), our rich red pesto works wonders with beef mince. The al dente fettuccine strands soak up the veggie-loaded sauce like a treat, and a sprinkle of sharp Parmesan adds the finishing touch.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk
Almond

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 clove

garlic

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet

red pesto

(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )

1 packet

fettuccine

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

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 bag

parsley

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

1 tsp

brown sugar

20 g

butter

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Nutritional Values

Energy (kJ)4176 kJ
Fat43.7 g
of which saturates15.9 g
Carbohydrate97.9 g
of which sugars20.6 g
Protein48.7 g
Sodium1400 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Large Frying Pan
Lid

Instructions

1
1

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

Little cooks: Older kids can help grate the carrot under adult supervision.

2
2

• In a medium bowl, combine beef mince, fine breadcrumbs, red pesto and a pinch of salt. • Using damp hands, gently shape heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

3
3

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain and return to saucepan. Drizzle with olive oil to prevent sticking. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs until browned, 5-6 minutes (the meatballs will continue cooking in step 5!). Transfer to a plate.

4
4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add carrot, garlic and tomato paste and cook until fragrant, 1 minute. • Add passata, reserved pasta water, garlic & herb seasoning, beef-style stock powder and the brown sugar, then bring to a simmer, 1 minute.

5
5

• Return meatballs to the pan, then cover with a lid or foil. Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. • Remove from heat. Add baby spinach leaves, the butter and fettuccine, tossing, until well combined. Season to taste.

TIP: Add a dash of water to loosen the sauce if needed!

6
6

• Divide fettuccine and beef and red pesto meatballs between plates. • Sprinkle with shaved Parmesan cheese and tear over parsley to serve. Enjoy!