Oven Baked Beef Meatballs & Bacon Fusilli

Name: Oven Baked Beef Meatballs & Bacon Fusilli with Veggie Tomato Sauce & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet beef mince; 1 sachet garlic & herb seasoning; 1 packet Fine Breadcrumbs; 1 egg; 1 carrot; 1 zucchini; 1 box passata; ⅓ cup water; 1 bag baby spinach leaves; 1 packet diced bacon; 1 packet fusilli; ½ tsp brown sugar; 1 sachet beef-style stock powder; 1 packet Parmesan cheese

with Veggie Tomato Sauce & Parmesan

Get up to $200 off!

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

carrot

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

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

• 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!