Nonna-Worthy Spaghetti and Meatballs
with Sweet Peppers
Our spaghetti and meatballs taste just like Nonna's, but take a fraction of the time to make! The secret is using a beef and pork blend for the perfect meatball mix. Hand-rolled meatballs, homemade tomato sauce and a sprinkle of Parmesan come together for a pasta that's anything but basic.
The quantities provided above are averages only.
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 and Pork Mix
370 mL
Crushed Tomatoes
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Spaghetti
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
113 g
Yellow Onion
160 g
Sweet Bell Pepper
2 tbsp
Tomato Sauce Base
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Line a baking sheet with parchment paper. Add beef and pork mix, breadcrumbs and half the pesto to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then the peppers, onions and garlic. Cook, stirring often, until peppers and onions are tender-crisp, 3-4 min.
Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot with spaghetti. Toss to coat.
Add tomato sauce base, crushed tomatoes, remaining pesto and 1/4 tsp sugar (dbl for 4 ppl) to the pan with veggies. Season with salt and pepper, then stir to combine. Reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add meatballs, then gently toss to coat.
Divide buttered spaghetti between plates, then top with meatballs and sauce. Sprinkle Parmesan over top.
