Double Homestyle Beef Meatball Spaghetti
with Cherry Tomato Sauce & Parmesan
Who doesn’t love spaghetti and meatballs? Add some Parmesan cheese and top it with a smattering of cherry tomatoes and you’ve got a homey meal for all year round. Add some extra cheese to give it more of a zap.
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
½
Onion
2 packet
beef mince
1 sachet
Garlic & Herb Seasoning
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
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 sachet
Nan's Special Seasoning
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tbs
balsamic vinegar
2 tsp
brown sugar
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop onion (see ingredients). • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
• Meanwhile, pour boiling water into a large saucepan with a pinch of salt. • Cook spaghetti in boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Add Nan's special seasoning and cook, stirring, until fragrant, 1 minute. • Add tinned cherry tomatoes, vegetable stock powder and reserved pasta water. Simmer, lightly crushing tomatoes with a spoon, until reduced, 3-4 minutes. • Remove pan from heat and add baby leaves, the butter, meatballs and cooked spaghetti. Stir to combine. Season to taste.
• Divide spiced beef meatball spaghetti between bowls. Sprinkle over grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.