Bolognese-Style Beef Meatballs
with Spaghetti & Cheddar Cheese | 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.
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 Peanuts, Tree Nuts, Sesame, milk, Soy. )
1 packet
spaghetti
(Contains Gluten; May be present Soy, traces of 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 beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• Half-fill a large saucepan with water, then add a generous pinch of salt and bring to the boil. Cook spaghetti (see ingredients), uncovered, over high heat until ‘al dente’, 10 minutes. • Reserve 1/4 cup of pasta water, then drain and return cooked spaghetti to the saucepan.
• While the pasta is cooking, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • 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, baby spinach leaves, cooked meatballs and reserved pasta water. Cook until slightly reduced, 1-2 minutes. • Remove pan from heat, add cooked 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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