Traditional Beef Meatballs & Spaghetti
with Roasted Tomato Sauce & Parmesan Cheese
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. To ensure your meatballs are super juicy, try soaking the beef mince in a milky-breakcrumb mixture before forming the meatballs.
Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.
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
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
Nutritional Values
Utensils
Cooking Steps
• 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!