Double Slow-Cooked Italian Beef Meatballs
with Hand-Cut Pasta & Parmesan
Change what you know about meatballs by adding kale and spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of hand-cut pasta (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!
We’ve replaced the spaghetti in this recipe with hand-cut lasagne sheets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
2 packet
beef mince
1 sachet
Italian herbs
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
snacking tomatoes
½ packet
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 packet
Fresh Lasagne Sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ sachet
salt
1
egg
(Contains Egg;)
⅓ cup
water
20 g
butter
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, combine beef mince, Italian herbs, the salt, fine breadcrumbs and the egg. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish. Drizzle with olive oil, gently turning to coat. • Bake meatballs until lightly browned, 10-15 minutes. Cook in batches if your pan is getting crowded. • Meanwhile, halve snacking tomatoes.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• Remove baking dish from oven, then add snacking tomatoes, , diced tomatoes with onion & garlic (see ingredients), garlic & herb seasoning, the salt, water, butter and brown sugar. Turn meatballs to coat. Cover baking dish tightly with foil. • Reduce oven to 180°C/160°C fan-forced. Return meatballs to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove from oven. Uncover, then gently stir meatballs and sauce. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.
• When meatballs have 10 minutes remaining, bring a large saucepan of salted water to the boil. Cut lasagne sheets in 2cm thick ribbons. • Add lasagne ribbons to boiling water, cook over high heat until 'al dente', 3-4 minutes. When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain lasagne ribbons and return to saucepan. Drizzle with oil if needed. • When the meatballs are ready, transfer to a plate. Gently stir spinach leaves and pasta through the sauce in the baking dish (add a splash of reserved pasta water to loosen sauce if needed). Season to taste.
• Divide hand-cut pasta and sauce between bowls. • Top with slow-cooked Italian beef meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy!