Recipe

Spaghetti & Meatballs

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Spaghetti & Meatballs

Cauli & turnip spaghetti, topped with saucy beef meatballs, fresh basil and chilli.




Ingredients to serve 2

  • 250g x beef mince
  • 5g x parsley – remove leaves & chop finely
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ sachet x tomato paste
  • ½ tsp x oregano
  • 2 x tomatoes – dice (½ cm)
  • ½ cup x water (for the tomato sauce)
  • 250g x veggie noodles
  • 5g x fresh basil – tear leaves
  • ½ x fresh chilli (optional) – deseed & chop
  • 40ml x Chutney
  • ¼ cup x Passata
  • 30g x Parmesan - grated
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Sugar/Sweetener (from your pantry)

Ingredients to serve 4

  • 500g x beef mince
  • 10g x parsley – remove leaves & chop finely
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 sachet x tomato paste
  • 1 tsp x oregano
  • 4 x tomatoes – dice (½ cm)
  • 1 cup x water (for the tomato sauce)
  • 500g x veggie noodles
  • 10g x fresh basil – tear leaves
  • 1 x fresh chilli (optional) – deseed & chop
  • 80ml x Chutney
  • ½ cup x Passata
  • 60g x Parmesan - grated
  • olive oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Sugar/Sweetener (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any pantry items.

Washing Instruction

Wash your hands, and tomatoes well. Rinse your parsley and fresh basil thoroughly and drain on paper towel.

Gino's Tip

Thin spaghetti in tomato sauce dates back to 19th century Naples. Classically, the sauce was served with fatty meats like ham, sausage, and bacon; meatballs were not served with the dish until World War II.

Step 1 - Meatballs

Season the mince generously with salt and pepper, then mix in half the parsley, half the onion and your chutney. Use your hands to shape the mixture into golf ball-sized meatballs. Place a large saucepan on medium-high heat with a drizzle of olive oil. When hot, place the meatballs into the pan and cook for 3 minutes, moving them around to make sure they brown all over. Take note that your meatballs will brown quicker with the addition of chutney so keep an eye on them. Set aside once done.

Step 2 - Tomato Sauce

Use the same pan you used for the meatballs, discard some of the fat and place the pan on medium-high heat. Add the rest of the onion with a little salt and cook for 5 minutes. Add garlic, tomato paste, and oregano and cook for 30 seconds before adding the tomatoes and the water. Season with salt and pepper and cook for 4 minutes until the tomatoes soften slightly, then add your passata and cook for 4-5 minutes proceeding to taste and balance your sauce with salt, pepper, and sugar/sweetener. Add the meatballs back into the pan with the rest of the parsley. Gently cover the meatballs with the tomato sauce, making sure not to break them up. Add another splash of water (if necessary) to loosen the sauce. Cook for another 4-5 minutes until the meatballs are cooked through.

Step 3 - Veggie Noodles

Boil the kettle and place your veggie noodles in a medium mixing bowl. Add your boiling water and allow your noodles to warm through for 1-2 minutes. Drain through a colander and reserve to serve.

To Serve

Serve the saucy meatballs with your veggie noodles and top with the torn basil leaves, grated parmesan and chilli (optional).