Spaghetti and Beef Meatballs
with Peas and Cheese
This Spaghetti and Beef Meatballs is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Mixed Herbs
240
British Beef Mince
180
Spaghetti
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Breadcrumbs
1
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water on to boil with 1/2 tsp salt for the spaghetti. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, mixed herbs, half the garlic, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When your pan of water is boiling, add the spaghetti 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. Cover with a lid.
Meanwhile, add the remaining garlic, chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into a medium saucepan.
Pop the pan on medium-high heat and bring to a boil. Lower the heat to medium and simmer until thickened, 6-8 mins.
When the meatballs are cooked, add them to the sauce along with the peas. Simmer for 2-3 mins.
Stir through the cooked pasta and the cheese until piping hot and melted, 1-2 mins.
Taste and season with salt and pepper. Add a splash of water if it's a little too thick.
Share the spaghetti and meatballs between your bowls.
Enjoy!
