Italian-Style Beef & Pesto Meatballs
with Spaghetti & Parmesan
Change what you know about meatballs by adding a dollop of basil pesto to your mixture for an easy way to add flavour and unbeatable texture. Serve them up with a simple tomato sauce on top of spaghetti and don't forget to add the cheese!
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Ingredients
½ unit
onion
2 clove
garlic
1 bunch
basil
1 unit
carrot
1 packet
beef mince
½ 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, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ sachet
dried oregano
½ tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves. Grate the carrot (unpeeled).
In a medium bowl, combine the beef mince, fine breadcrumbs (see ingredients list) and basil pesto. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.
TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), drain the pasta, then return to the saucepan and drizzle with olive oil to prevent sticking. While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef meatballs and cook, turning, until browned, 5-6 minutes. Transfer to a plate and set aside.
TIP: The meatballs will continue cooking in step 5!
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion, garlic, dried oregano (see ingredients list) and carrot and cook until softened, 3-4 minutes. Add the crushed & sieved tomatoes (see ingredients list), brown sugar, butter and 1/2 of the reserved pasta water. Add the beef stock and bring to the boil.
Return the meatballs to the sauce and cover with a lid or foil. Reduce the heat to medium and simmer until the meatballs are cooked through, 6-7 minutes. Add the baby spinach leaves, increase the heat to high and cover until just wilted, 1 minute. Season to taste.
TIP: Add a dash more reserved pasta water if your sauce is too thick!
Divide the spaghetti, beef and pesto meatballs and sauce between plates. Sprinkle with the grated Parmesan cheese and basil.