Slow-Cooked Italian Beef Meatballs
with Hand-Cut Pasta & Parmesan
Change what you know about meatballs by adding kale and spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of hand-cut pasta (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!
We’ve replaced the spaghetti in this recipe with hand-cut lasagne sheets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Italian herbs
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
snacking tomatoes
½ packet
Diced Tomatoes with Garlic & Onion
1 sachet
garlic & herb seasoning
1 packet
Fresh Lasagne Sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains Egg;)
⅓ cup
water
20 g
butter
(Contains Milk;)
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, Italian herbs, the salt, fine breadcrumbs and egg. Using damp hands, roll heaped spoonfuls of the 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 snacking tomatoes.
• Remove baking dish from oven, then add snacking tomatoes, diced tomatoes with onion & garlic (see ingredients), garlic & herb seasoning, the 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 meatballs to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove dish from oven. Uncover, then gently stir. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.
• When meatballs have 10 minutes remaining, bring a large saucepan of salted water to the boil. Cut lasagne sheets in 2cm thick ribbons. • Add lasagne ribbons to boiling water, cook over high heat until 'al dente', 3-4 minutes. When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain lasagne ribbons and return to saucepan. Drizzle with oil if needed. • When the meatballs are ready, transfer to a plate. Gently stir spinach leaves and pasta through the sauce in the baking dish (add a splash of reserved pasta water to loosen sauce if needed). Season to taste.
• Divide hand-cut pasta and sauce between bowls. • Top with slow-cooked Italian beef meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy!