[Easy] NZ Oven Baked Beef Meatballs & Fusilli
with Veggie Tomato Sauce & Parmesan
Calories
:
810 kcalProtein
:
49.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 sachet
Garlic & Herb Seasoning
250 g
Beef Mince
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Courgette
Nutrition Values
Calories810 kcal
Energy (kJ)3390 kJ
Fat24 g
of which saturates10.6 g
Carbohydrate92.1 g
of which sugars15.1 g
Dietary Fibre7.9 g
Protein49.2 g
Cholesterol50.8 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and egg. Season with a pinch of salt and pepper.
- Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. The mixture should make around 4-5 meatballs per person.
- Transfer to a medium baking dish. Drizzle with olive oil and bake until golden, 15-20 minutes.
2
- While meatballs are in oven, boil kettle.
- Cut carrot & courgette into bite-sized chunks.
- Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
3
- When veggies have 15 minutes remaining, half-fill a medium saucepan with boiling water.
- Add fusilli and a pinch of salt and cook, over a high heat until tender, 11 minutes.
- Drain, drizzle with olive oil and return to saucepan.
- Remove meatballs from oven and stir through tomato sugo, water and beef stock powder.
- Return to oven to cook until sauce is slightly thickened, 5-8 minutes.
4
- When meatballs are done, add butter, baby spinach leaves and roasted veggies. Stir to combine.
- Divide fusilli between bowls and top with meatballs and roast veggie tomato sauce. Sprinkle over grated Parmesan cheese. Enjoy!
