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Sausage Meatball Spaghetti

Sausage Meatball Spaghetti

with Tomato Sauce

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Allergens:SulphitesCereals containing glutenMilkEgg

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites)

1 unit(s)

Onion

1 unit(s)

Courgette

1 clove

Garlic

1 sachet(s)

Sun-dried Tomato Paste

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet(s)

Smoked Paprika

1 sachet(s)

Chicken Stock Powder

1 bunch(es)

Flat Leaf Parsley

200 grams

Spaghetti

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)905 kcal
Energy (kJ)3786 kJ
Fat29.8 g
of which saturates12.6 g
Carbohydrate115.2 g
of which sugars27.6 g
Protein43 g
Salt4.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Plate
Cutting board
Knife
Garlic Press
Frying Pan
Spoon
Measuring Cups
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

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 1/2 tsp salt.

2

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.

3

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.

4

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.

5

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.

6

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!