Easy Slow-Cooked Italian Beef Meatballs
with Spaghetti, Tomato Sauce & Parmesan
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. Lace beef meatballs with Italian herbs before slow-cooking them in the oven with a rich red sauce, and the result is worth the wait! Despite the longer cook-time, these meatballs require minimal prep, with most of the magic happening in the oven.
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
beef mince
1 sachet
beef-style stock powder
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 punnet
Snacking Tomatoes
1 box
passata
1 sachet
garlic & herb seasoning
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
baby spinach leaves
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¼ tsp
salt
⅓ cup
water
½ tbs
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, Italian herbs, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of 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 cherry tomatoes.
• Remove baking dish from oven, then add cherry tomatoes, passata, garlic & herb seasoning, the salt, water, butter and brown sugar. Turn meatballs to coat. Cover baking dish tightly with foil. • Reduce oven to 180°C/160°C fan-forced. Return baking dish to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove from oven. Uncover, then gently stir meatballs and sauce. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.
• When the meatballs have 25 minutes remaining, 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 baby spinach leaves and spaghetti through the sauce in the baking dish. 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 Italian beef meatballs. • Sprinkle with grated Parmesan cheese to serve. Enjoy!