Traditional Pork 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 breadcrumbs in milk before adding them to the pork mice to form the meatballs.
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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
pork 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 (see ingredients). • 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 2P / 1 cup for 4P). 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 pork mince, Italian herbs, the salt, and egg. • Using damp hands, roll heaped spoonfuls of pork 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. Transfer to a food processor with the brown sugar and chicken-style 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 blend or stick blender instead.
• Divide traditional pork meatballs and spaghetti between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy!