Basil Pesto & Beef Meatball Spaghetti
with Tomato-Mushroom Sauce
What’s for dinner? This time old question that is constantly being asked. Get ready to have the answer that will satisfy the whole family - beef meatballs in golden strings of slurpable spaghetti. Throw in a soft basil pesto and some hearty mushrooms and you’ve now got a quick and easy answer to that pesky dinner question.
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
Ingredients
2 clove
garlic
1 stalk
celery
1 packet
portabello mushrooms
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ sachet
dried oregano
1 packet
tomato sugo
1 sachet
beef-style stock powder
1
carrot
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Finely chop garlic, celery and carrot. Thinly slice portabello mushrooms.
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, basil pesto and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, gently turning, until browned and cooked through, 5-6 minutes (cook in batches if pan is getting crowded). Transfer to a plate.
TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• While the meatballs are cooking, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain spaghetti and return to saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic, celery, carrot, mushrooms and dried oregano, tossing, until softened, 5-6 minutes. • Stir in tomato sugo, the brown sugar, butter, beef-style stock powder and a splash of reserved pasta water. Bring to a simmer.
• Add meatballs and grated Parmesan cheese to the pan. Cover with a lid (or foil). • Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. Season to taste, then remove from heat.
TIP: Add a splash more pasta water to loosen the sauce, if needed!
Little cooks: Add the finishing touch by adding the cheese to the sauce. Careful, the sauce is hot!
• Divide spaghetti between bowls. • Top with basil pesto and beef meatballs with tomato-mushroom sauce to serve. Enjoy!