Traditional Beef Meatballs & Spaghetti
with Roasted Tomato Sauce & Parmesan Cheese
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Ingredients
2
tomato
1
brown onion
1 packet
thyme
2 clove
garlic
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
beef mince
1 sachet
Italian herbs
1 sachet
chicken-style stock powder
1 packet
tomato paste
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
milk
(Contains Milk;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato and brown onion. • Pick thyme leaves. Finely chop garlic. • In a baking dish, combine tomato, onion, thyme leaves, a pinch of salt and pepper, and a good drizzle of olive oil. • Roast until tender and slightly charred, 20-25 minutes.
• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people ). Drain spaghetti, then return to saucepan with a drizzle of olive oil.
• In a large bowl, combine panko breadcrumbs (see ingredients) and the milk. Set aside for 5 minutes. • To the soaked breadcrumbs, add beef mince, Italian herbs, the salt and egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.
TIP: The meatballs will be delicate but very tender once cooked!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.
• Once roasted tomatoes are done, remove from oven. Allow to cool slightly. Transfer to a food processor with the brown sugar and chickenstyle stock powder and blitz until smooth. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and tomato paste until fragrant, 1-2 minutes. Add tomato sauce mixture, reserved pasta water and cooked spaghetti. Cook until slightly reduced, 2-3 minutes. Remove from heat and add baby spinach leaves and meatballs, tossing to combine. Season to taste.
TIP: If you don't have a food processor, use a blender or stick blender instead.
• Divide traditional beef meatballs and spaghetti between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy!