Beef & Red Pesto Meatballs
with Fettuccine & Parmesan
In these meatballs with a twist (which the kids will have a blast mixing and rolling), our rich red pesto works wonders with beef mince. The al dente fettuccine strands soak up the veggie-loaded sauce like a treat, and a sprinkle of sharp Parmesan adds the finishing touch.
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
carrot
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Grate carrot. Finely chop garlic.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine beef mince, fine breadcrumbs, red pesto and a pinch of salt. • Using damp hands, gently shape heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain and return to saucepan. Drizzle with olive oil to prevent sticking. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs until browned, 5-6 minutes (the meatballs will continue cooking in step 5!). Transfer to a plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add carrot, garlic and tomato paste and cook until fragrant, 1 minute. • Add passata, reserved pasta water, garlic & herb seasoning, beef-style stock powder and the brown sugar, then bring to a simmer, 1 minute.
• Return meatballs to the pan, then cover with a lid or foil. Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. • Remove from heat. Add baby spinach leaves, the butter and fettuccine, tossing, until well combined. Season to taste.
TIP: Add a dash of water to loosen the sauce if needed!
• Divide fettuccine and beef and red pesto meatballs between plates. • Sprinkle with shaved Parmesan cheese and tear over parsley to serve. Enjoy!