Sausage Meatball Spaghetti
with Tomato Sauce
Spaghetti and meatballs. What’s not to love? This recipe contains a brilliant time-saving tip that will cut down the cooking time without losing out on flavour! Making meatballs from sausage meat is a really simple way to make your life easier as there is no need to worry about seasoning. And to get your veggies in, we’ve snuck courgette into the thick tomatoey sauce and served this classic spaghetti dish with a simple Caprese-style salad. Buon appetito.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25
Sun-Dried Tomato Paste
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
200
Spaghetti
1
Onion
1
Finely Chopped Tomatoes
1
Garlic Clove
1
Smoked Paprika
1
Flat Leaf Parsley
1
Dried Oregano
1
Courgette
(May contain Celery)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Shape the sausage meat into four meatballs per person. Set aside on a plate. IMPORTANT: Wash your hands after handling raw meat. Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large pan of water to the boil for the pasta with 0.5 tsp salt.
Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.
Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins. Next, stir in the garlic, sundried tomato paste, finely chopped tomatoes with basil, smoked paprika, dried oregano and water (see ingredients for amount).
Lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side. Do any washing up that needs doing.
When the sauce has 8 mins cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins. When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.
Once the sauce is ready, season to taste with salt and pepper then stir in the parsley. Serve the pasta in bowls topped with the meatballs and tomato and courgette sauce. Finish with a sprinkling of hard Italian cheese. Enjoy!
