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Oven Baked Beef Meatballs & Bacon Fusilli
Oven Baked Beef Meatballs & Bacon Fusilli

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!

Tags:
Easy Prep
Allergens:
Gluten
Wheat
Egg
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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Fine Breadcrumbs

1

carrot

1

zucchini

1 box

passata

1 bag

baby spinach leaves

1 packet

diced bacon

1 packet

fusilli

1 sachet

beef-style stock powder

1 packet

Parmesan cheese

Not included in your delivery

olive oil

1

egg

⅓ cup

water

½ tsp

brown sugar

Nutritional Values

Energy (kJ)3666 kJ
Fat28.4 g
of which saturates12 g
Carbohydrate92.2 g
of which sugars16.3 g
Protein57.8 g
Sodium1783 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Baking Tray
Baking Paper
Medium Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

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