Beef Meatballs & Slurp-Tastic Spaghetti
with Parmesan Cheese
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! These slurp-tastic spaghetti noodles are served with a rich tomato sauce and savoury beef meatballs (and we haven’t forgotten the cheese!). This dish is an Italian-inspired bowl everyone will love (even your harshest critic… the kids!).
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 packet
Spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Beef Mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Savoury Seasoning
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Chicken Stock Pot
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Drain spaghetti, then return to saucepan. Add baby spinach leaves and a drizzle of olive oil, tossing, until wilted and combined. Cover to keep warm.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate carrot. • In a medium bowl, combine beef mince, fine breadcrumbs, savoury seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 2-3 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Stir in diced tomatoes with onion & garlic, the brown sugar, butter and chicken stock pot, until slightly thickened, 1-2 minutes. Season to taste.
Little cooks: Help pour in the diced tomatoes under adult supervision.
• Divide spaghetti between bowls and spoon over pasta sauce. • Top with beef meatballs. • Sprinkle over Parmesan cheese. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese and parsley!