Slow-Cooked Beef Meatballs & Supergreens
with Spaghetti & Roasted Cherry Tomato Sauce
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!
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.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Passata
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Italian Herbs
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
Kale & Spinach
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium 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.
• Remove baking dish from oven, then add snacking tomatoes, passata, garlic & herb seasoning, the salt, the water, the butter (if using) and the 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 snacking tomatoes are softened, a further 50-55 minutes. • Remove from oven. Uncover, then gently stir meatballs and sauce. 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 pan. • When the meatballs are ready, transfer to a plate. Gently stir kale & spinach and spaghetti through baking dish with the sauce. Season to taste.
TIP: If needed, loosen the pasta sauce by stirring through a splash of water.
• Divide spaghetti and sauce between bowls. • Top with slow-cooked beef meatballs and supergreens. • Sprinkle with shaved Parmesan cheese to serve. Enjoy!
