Sausage Meatball Spaghetti
with Tomato Sauce, Cheese and Parsley
This Sausage Meatball Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Onion
1
Courgette
(May contain Celery)
1
Garlic Clove
25
Sun-Dried Tomato Paste
1
Finely Chopped Tomatoes with Basil
1
Dried Oregano
10
Chicken Stock Paste
1
Flat Leaf Parsley
180
Spaghetti
(Contains Cereals containing gluten)
Not included in your delivery
100
Water for the Sauce
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
In a large bowl, combine the sausage meat and a quarter of the hard Italian style cheese.
Roll into even-sized balls, 4 per person. Pop onto a baking tray, drizzle with oil and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the shallot and courgette to the pan and stir-fry until starting to soften, 4-5 mins.
When the veg has softened, stir in the garlic, sundried tomato paste, chopped tomatoes, dried oregano, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).
Lower the heat and simmer until the sauce has thickened, 10-12 mins.
Meanwhile, bake the meatballs on the middle shelf until slightly browned and cooked through, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When the sauce has 8 mins of simmer time left, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, roughly chop the parsley (stalks and all).
Once the sauce is ready, season to taste with salt and pepper. Add the baked meatballs to the sauce and stir through with the parsley and cooked pasta, then toss to coat.
Serve the meatball spaghetti in bowls sprinkled with the remaining hard Italian style cheese.
Enjoy!
