HelloHero: Slow-Cooked Double Lamb Meatballs

Name: HelloHero: Slow-Cooked Double Lamb Meatballs with Fettuccine & Parmesan
Total time: 1 h 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; egg; salt; water; brown sugar; 1 Italian Herbs; 1 Vegetable Stock; 1 Fine Breadcrumbs; 1 Garlic & Herb Seasoning; 1 Fettuccine; 1 Baby Spinach Leaves; 1 Parmesan Cheese; 1 Passata; 2 Lamb Mince; 1 Tomato

with Fettuccine & Parmesan

Get up to $200 off!

Change what you know about lamb meatballs by adding spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of al dente pasta (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!

Tags:

Kid Friendly

Allergens:

Egg

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time1 hour 25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Italian Herbs

Vegetable Stock

Fine Breadcrumbs

Garlic & Herb Seasoning

Fettuccine

Baby Spinach Leaves

Parmesan Cheese

Passata

Lamb Mince

Tomato

Not included in your delivery

olive oil

egg

salt

water

brown sugar

Nutritional Values

Energy (kJ)4411 kJ

Calories1054 kcal

Fat44.9 g

of which saturates21.4 g

Carbohydrate85.7 g

of which sugars11.5 g

Dietary Fibre7.2 g

Protein71.5 g

Sodium1751 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine lamb mince, Italian herbs, vegetable stock, 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. • Meanwhile, roughly chop tomato. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. In a medium bowl, combine beef mince, Italian herbs, vegetable stock, 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, roughly chop tomato.

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 tomato, passata, 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.

• While the meatballs are baking uncovered, bring a large saucepan of salted water to the boil. Cook fettuccine in the boiling water until 'al dente', 11 minutes. • When pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. • When the meatballs are ready, transfer to a plate. Gently stir baby spinach leaves and fettuccine through the sauce in the baking dish. Season to taste.

• Divide fettuccine and sauce between bowls. • Top with slow-cooked Italian lamb meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide fettuccine and sauce between bowls. • Top with slow-cooked Italian beef meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy!