Double Slow-Cooked Italian Beef Meatballs

Name: Double Slow-Cooked Italian Beef Meatballs with Spaghetti & Parmesan
Total time: 1 h 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 packet Beef Mince; 1 sachet Italian Herbs; 1 sachet Vegetable Stock Powder; 1 packet Fine Breadcrumbs; 1 egg; 1 packet Snacking Tomatoes; 1 packet Passata; 1 sachet Garlic & Herb Seasoning; ¼ tsp salt; ⅓ cup water; 20 g butter; ½ tbs brown sugar; 1 packet Spaghetti; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese

with Spaghetti & Parmesan

Get up to $200 off!

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 spaghetti (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Eggs

•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

2 packet

Beef Mince

1 sachet

Italian Herbs

1 sachet

Vegetable Stock Powder

1 packet

Fine Breadcrumbs

1 packet

Snacking Tomatoes

1 packet

Passata

1 sachet

Garlic & Herb Seasoning

1 packet

Spaghetti

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

Not included in your delivery

olive oil

egg

¼ tsp

salt

⅓ cup

water

20 g

butter

½ tbs

brown sugar

Nutritional Values

Energy (kJ)4496 kJ

Calories1075 kcal

Fat42.8 g

of which saturates20.7 g

Carbohydrate89.3 g

of which sugars11.8 g

Dietary Fibre8.1 g

Protein78.3 g

Sodium1856 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a large bowl, combine beef mince, Italian herbs, vegetable stock powder, 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, 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, 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.

• When the meatballs are baking uncovered, bring a large saucepan of salted water to the boil. Cook spaghetti in the boiling water until 'al dente', 10 minutes. • When the 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 spaghetti through baking dish with the sauce. Season to taste.