Herby Sausage Meatball Spaghetti
with Courgette and Italian Style Cheese
This Herby Sausage Meatball Spaghetti is a twist on the classic Italian spaghetti and meatballs. Using herby oregano sausage meat gives flavour quickly to save time but still make a dinner that's full of flavour.
The quantities provided above are averages only.
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 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Finely Chopped Tomatoes with Basil
1 sachet(s)
Dried Oregano
10 grams
Chicken Stock Paste
180 grams
Spaghetti
(Contains: Wheat, Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a large saucepan of water on to boil with ½ tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
In a medium bowl, add the sausage meat, sun-dried tomato paste and half the garlic. Season with pepper.
Mix with your hands until well combined, then shape into 5 meatballs per person. Pop them onto a baking tray and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the courgette and stir-fry until browned on the outside and softened, 5-6 mins.
Next, add the garlic and cook for 30 secs more.
Stir in the chopped tomatoes, dried oregano, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
Meanwhile, pop the meatballs on the top shelf of your oven and bake until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the meatballs bake, add the spaghetti to the pan of boiling water 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.
When everything's ready, add the cooked pasta, meatballs and cheese to the sauce. Stir to combine and toss to coat. Add a splash more water if needed.
Share the meatball spaghetti between your bowls.
Scatter over the rocket to finish.
