Name: [Slow Cook] Slow Cooked Italian Beef Meatballs in Tomato Sauce with Spaghetti & Parmesan Cheese
Total time: 1 h 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Grated Parmesan Cheese; 1 sachet Italian Herbs; 250 g Beef Mince; 1 packet Spaghetti; 1 tin Crushed & Sieved Tomatoes; 1 packet Fine Breadcrumbs; 1 packet baby leaves; packet Cherry Tomatoes

HelloFresh

Recipes

Italian Recipes

[Slow Cook] Slow Cooked Italian Beef Meatballs in Tomato Sauce

with Spaghetti & Parmesan Cheese

Get up to $175 off

Allergens:

Milk

•Wheat

•Gluten

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

Total1 hour 25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Italian Herbs

250 g

Beef Mince

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

1 tin

Crushed & Sieved Tomatoes

1 packet

Fine Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

baby leaves

packet

Cherry Tomatoes

Nutrition Values

Calories739 kcal

Energy (kJ)3090 kJ

Fat20.3 g

of which saturates8.5 g

Carbohydrate85.2 g

of which sugars13.6 g

Dietary Fibre8.5 g

Protein44.9 g

Cholesterol50.8 mg

Sodium1190 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

Preheat oven to 220°C/200°C fan-forced. In a medium bowl, combine beef mince, Italian herbs, vegetable stock powder, fine breadcrumbs and egg. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to the baking dish. You should get 4-5 meatballs per person. Drizzle with olive oil and turn to coat. Bake until lightly browned, 10-15 minutes. Meanwhile, halve cherry tomatoes.

Remove meatballs from oven, then add cherry tomatoes, crushed & sieved tomatoes (see ingredients), garlic & herb seasoning, salt, the water, butter and brown sugar. Turn meatballs to coat. Cover tightly with foil. Reduce oven to 180°C/160°C fan-forced. Bake until cherry tomatoes have softened, 50-55 minutes. Remove foil, stirring to combine. Bake until sauce is slightly thickened, a further 10-15 minutes.

With 25 minutes remaining on meatballs, bring a large saucepan of salted water to the boil. Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve pasta water (1/4 cup for 2 people // 1/2 cup for 4 people). Drain and return to pan.

Transfer meatballs to a plate. Stir baby spinach and spaghetti through the sauce. Season to taste. Add a splash of pasta water if sauce looks dry. Divide spaghetti and meatballs between bowls. Top with grated parmesan cheese. Enjoy!