Basil Pesto Beef Meatballs
with Tomato-Mushroom Sauce & Spaghetti
It's easy to upgrade your midweek meatballs when you have our bright basil pesto handy. Why not perk up your pasta sauce too by swapping the jarred stuff with an oregano-spiked sauce you can whip up from scratch? Don't forget to stir through the spinach at the end for an extra pop of colour.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive will be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2 clove
garlic
1
zucchini
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
basil pesto
(Contains Milk;)
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
½ sachet
dried oregano
1 box
passata
1 sachet
beef-style stock powder
1 bag
mixed leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop garlic. Grate zucchini.
In a medium bowl, combine beef mince, fine breadcrumbs, the egg, basil pesto and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person).
TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
Cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain spaghetti and return to saucepan. Drizzle with olive oil to prevent sticking. While pasta is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook meatballs, gently turning, until browned and cooked through, 5-6 minutes (cook in batches if pan is getting crowded). Transfer to a plate.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Wipe out frying pan, then return to medium-high heat with another drizzle of olive oil, if needed. Cook mushrooms, garlic, dried oregano (see ingredients) and zucchini, tossing, until softened, 5-6 minutes. Stir in passata, the brown sugar, butter, beef-style stock powder and some reserved pasta water. Bring to the boil.
Once the sauce is boiling, add meatballs and grated Parmesan cheese to sauce. Cover with a lid or foil. Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. Stir in baby spinach leaves until just wilted, 1 minute. Season to taste, then remove from heat.
TIP: Add a splash more pasta water to loosen up the sauce, if needed!
Divide spaghetti between plates. Top with beef and basil pesto meatballs to serve.