[Slow Cook] Slow Cooked Italian Beef Meatballs in Tomato Sauce
with Spaghetti & Parmesan Cheese
- Milk
- Wheat
- Gluten
- Eggs
- Soy
- May contain traces of allergens
Ingredients
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 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 tin
Diced Tomatoes with Garlic & Onion
packet
Snacking Tomatoes
Cherry Tomatoes
Nutrition
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!
