Sausage Meatball Spag

Name: Sausage Meatball Spag with Tomato Sauce
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 25 Sun-Dried Tomato Paste; 1 Chicken Stock Powder; 200 Spaghetti; 1 Onion; 1 Garlic Clove**; 1 Flat Leaf Parsley; 1 Smoked Paprika; 1 Courgette; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil; 1 Sugar; 100 Water

with Tomato Sauce

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This Spaghetti & Sausage Meatballs is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Egg

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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

Sun-Dried Tomato Paste

Chicken Stock Powder

200

Spaghetti

Onion

Garlic Clove**

Flat Leaf Parsley

Smoked Paprika

Courgette

Grated Hard Italian Style Cheese

Finely Chopped Tomatoes with Basil

Not included in your delivery

Sugar

100

Water

Nutritional information

Energy (kcal)913 kcal

Energy (kJ)3820 kJ

Fat29 g

of which saturates12 g

Carbohydrate117 g

of which sugars28 g

Protein43 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Plate

•Garlic Press

•Medium Saucepan

•Knife

•Spoon

•Grill Pan

•Colander

•Bowl

Instructions

Shape the sausage meat into four meatballs per person. Set aside on a plate. IMPORTANT: Wash your hands after handling raw meat. Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Bring a large pan of water to the boil for the pasta with 0.5 tsp salt.

Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.

Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins. Next, stir in the garlic, sundried tomato paste, finely chopped tomatoes with basil, smoked paprika, water, sugar (see ingredients for both amounts) and chicken stock powder.

Stir together, lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side. Do any washing up that needs doing.

When the sauce has 8 minutes cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins. When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.

Once the sauce is ready, season to taste with salt and pepper then stir in the parsley. Serve the pasta in bowls topped with the meatballs and tomato and courgette sauce. Finish with a sprinkling of hard Italian cheese. Enjoy!