Italian Spaghetti and Meatballs
Goodness gracious great balls of fennel! Nonna’s pork and fennel mince is back by popular demand, this time in the form of moreish meatballs. Our good friend cavolo nero has come to the party to bring a bit of green to the scene. Get ready to rock and roll, this one is sure to cause a scene in your kitchen.
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
300 g
Pork & Fennel Meatball Mix
(Contains Soy;)
½
brown onion
1 clove
garlic
1 tin
diced tomatoes
2 leaves
cavolo nero
½ packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
⅓ block
Parmesan cheese
(Contains Milk;)
1 tbs
parsley
Not included in your delivery
1 tbs
olive oil
½ cup
water
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, finely chop the brown onion and parsley (for garnish). Peel and crush the garlic. Remove the cavolo nero stems and finely slice. Flake the Parmesan cheese.
Boil a full kettle of water (this will make cooking the pasta quicker in step 5).
Roll the pork & fennel meatball mince into meatballs (you should get five per person). Heat half of the olive oil in a large cast iron pot or large saucepan over a medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes or until golden (don’t worry, the meatballs will cook fully in the next step). Remove the meatballs and set aside in a bowl.
Add the remaining olive oil to the same pot over a medium-high heat. Add the brown onion and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the diced tomatoes, water and cavolo nero. Season with salt and pepper and bring to a simmer, then add the meatballs back to the pan. Reduce the heat to a medium-low, and cook for a final 15 minutes, or until the liquid has reduced slightly.
Meanwhile, fill a large saucepan with the water from the kettle, add salt and bring to the boil. Add the spaghetti and cook according to packet directions, or until ‘al dente’. Drain.
To serve, divide the spaghetti and meatballs between bowls and garnish with the flaked Parmesan cheese and parsley.