Oven Baked Beef Meatballs & Bacon Fusilli
with Veggie Tomato Sauce & Parmesan
Spiked with our garlic and herb seasoning, these minimal-work meatballs are cooked entirely in the oven and are brought together with a rich red sauce. Add in your fusilli and all the necessary garnishes and you have a new dinnertime favourite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
carrot
1
zucchini
1 box
passata
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 sachet
beef-style stock powder
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
⅓ cup
water
½ tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and egg. Season with a pinch of salt and pepper. • Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. The mixture should make around 4-5 meatballs per person. • Transfer to a medium baking dish. Drizzle with olive oil and bake until golden, 15-20 minutes.
• While meatballs are in oven, boil kettle. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
• When veggies have 15 minutes remaining, half-fill a medium saucepan with boiling water. • Add fusilli and a pinch of salt and cook, over a high heat until tender, 11 minutes. Drain, drizzle with olive oil and return to saucepan. • While the meatballs are in the oven, 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. • Remove meatballs from oven and stir through passata, water, beef stock powder and brown sugar. • Return to oven to cook until sauce is slightly thickened, 5-8 minutes.
• When meatballs are done, add baby spinach leaves, diced bacon and roasted veggies. Stir to combine. • Mix roast veggie tomato sauce and meatballs into fusilli. Sprinkle over shaved Parmesan cheese. Enjoy!
