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Classic Beef Meatballs
with Spaghetti and Parmesan
Our spaghetti and meatballs taste just like Nonna's, but take a fraction of the time! The secret to these meatballs is pairing them with a homemade tomato sauce that keeps the dish flavourful.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains Wheat May contain Gluten)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Yellow Onion, chopped
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
56 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Roughly chop spinach.
- Add spaghetti to the boiling water.
- Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, add beef, breadcrumbs, half the Italian Seasoning, half the Parmesan and half the garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on a parchment-lined baking sheet.
- Roast in the middle of the oven, turning halfway through, until golden-brown and cooked through, 10-12 min.**
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring often, until onions soften, 2 min.
- Add tomato sauce base, broth concentrate, crushed tomatoes, remaining Italian Seasoning, remaining garlic salt and reserved pasta water. Season with pepper, then stir to combine.
- Cook, stirring often, until sauce thickens slightly 3-4 min.
- Add meatballs and spinach to the pan. Cook, stirring often, until spinach wilts, 1 min.
- Add sauce and meatballs to the large pot with spaghetti. Toss to coat.
- Divide beef meatball pasta between bowls.
- Sprinkle remaining Parmesan over top.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the turkey.**
