Spaghetti and Beef and Pork Meatballs
with Rustic Tomato Sauce and Baby Spinach
We're serving up this classic dish with a few special touches. The meatballs are made with a mix of beef and pork and we've secretly packed the satisfying tomato sauce with veggies for a wholesome take on a crowd-pleasing comfort food.
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
170 g
Spaghetti
(Contains Wheat)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
56 g
Baby Spinach
2 unit
Garlic, cloves
370 mL
Crushed Tomatoes
1 unit
Chicken Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Italian Seasoning
170 g
Carrot
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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. Meanwhile, peel, then grate carrot. Peel, then mince or grate garlic.
Line a baking sheet with foil. Add beef and pork mix, breadcrumbs, half the garlic and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer meatballs to the prepared baking sheet. Roast in the middle of the oven until cooked through, 9-12 min.**
Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then grated carrot. Cook, stirring often, until softened, 4-5 min. Add Italian Seasoning, tomato sauce base and remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Add crushed tomatoes and broth concentrate. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. (TIP: If sauce is splattering, cover with a lid but still stir occasionally.)
Add meatballs, sauce, spinach, reserved pasta water and half the Parmesan to the pot with spaghetti. Season with salt and pepper, to taste, then toss until spinach wilts, 1-2 min.
Divide spaghetti and meatballs between plates. Sprinkle remaining Parmesan over top.
