Nostalgic One-Pot Beef Meatball Penne

Name: Nostalgic One-Pot Beef Meatball Penne with Baby Spinach & Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: olive oil; 1 stalk celery; 1 bag baby spinach leaves; 1 packet beef mince; 1 packet fine breadcrumbs; 1 egg; 1 sachet Garlic & Herb Seasoning; 1 packet penne; 1 sachet vegetable stock powder; 2 cup boiling water; ½ packet cream; 20 g butter; 1 packet Grated Parmesan Cheese

with Baby Spinach & Parmesan Cheese

Get up to $175 off

A penne with pork meatballs tastes like a nice dream or a fond memory. Make it just the way you like it with Parmesan cheese sprinkled on top and a creamy sauce stirred through with celery and baby spinach. It’s a dinner that will be remembered warmly

Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Easy Clean Up

Allergens:

Gluten(Wheat)

•Eggs

•Gluten

•Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

fine breadcrumbs

1 sachet

Garlic & Herb Seasoning

1 packet

penne

1 sachet

vegetable stock powder

½ packet

cream

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

egg

2 cup

boiling water

20 g

butter

Nutrition Values

Energy (kJ)4374 kJ

Fat54.5 g

of which saturates31 g

Carbohydrate83.8 g

of which sugars8.8 g

Protein48.1 g

Sodium1752 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

• Boil the kettle. Finely chop celery. • In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The meatballs will finish cooking in step 4!

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery, until softened, 2-3 minutes.

• To the pan with celery, add garlic & herb seasoning and cook until fragrant, 1 minute. • Add penne, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return meatballs to the pan and stir to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes.

• Remove lid from pan, then stir through cream (see ingredients), the butter and 1/2 the grated Parmesan cheese until slightly thickened, 1-2 minutes.