Bolognese-Style Beef Meatballs with Spaghetti & Cheddar Cheese
Family Friendly | Kids Dinner | Serves 2
Is there anything better than a big bowl of spaghetti and meatballs? Our quick and easy version is bursting full of flavour, and we even managed to sneak in some hidden veg! Which makes this the perfect mid-week dinner for the kids.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
carrot
1 bag
baby spinach leaves
2 clove
garlic
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
tomato sugo
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Grate carrot (see ingredients). Roughly chop baby spinach leaves. Finely chop garlic. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs, carrot and the egg. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook spaghetti, uncovered, over high heat, until ‘al dente’, 10 minutes. • Reserve 1/4 cup of pasta water, then drain and return spaghetti to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While the pasta is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if pan is getting crowded). Transfer to a plate. • Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add tomato sugo, chicken-style stock powder, spinach, cooked meatballs and reserved pasta water. Cook until slightly reduced, 1-2 minutes. • Remove pan from heat, add spaghetti and the butter and toss to combine. Season to taste.
• Divide spaghetti and meatballs between bowls. • Spoon over any remaining sauce and sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
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