Sausage Meatball Spaghetti

Name: Sausage Meatball Spaghetti with Tomato Sauce, Cheese and Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 40 Grated Hard Italian Style Cheese; 1 Echalion Shallot; 1 Garlic Clove; 1 Courgette; 1 Sun-Dried Tomato Paste; 1 Finely Chopped Tomatoes with Basil; 1 Dried Oregano; 10 Chicken Stock Paste; 180 Spaghetti; 1 Flat Leaf Parsley; 1 Sugar; 100 Water for the Sauce

with Tomato Sauce, Cheese and Parsley

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This Sausage Meatball Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Cereals containing gluten

•Sulphites

•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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

Grated Hard Italian Style Cheese

Echalion Shallot

Garlic Clove

Courgette

Sun-Dried Tomato Paste

Finely Chopped Tomatoes with Basil

Dried Oregano

Chicken Stock Paste

180

Spaghetti

Flat Leaf Parsley

Not included in your delivery

Sugar

100

Water for the Sauce

Nutritional information

Energy (kJ)3488 kJ

Energy (kcal)834 kcal

Fat30.1 g

of which saturates12.7 g

Carbohydrate93.6 g

of which sugars21.2 g

Protein40.4 g

Salt5.2 g

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

Utensils

•Medium Saucepan

•Bowl

•Baking Tray

•Garlic Press

•Grill Pan

•Measuring Cups

•Colander

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a large saucepan of water on to boil with 1/2 tsp salt for the pasta.
In a large bowl, combine the sausage meat and a quarter of the hard Italian style cheese.
Roll into even-sized balls, 4 per person. Pop onto a baking tray, drizzle with oil and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the shallot and courgette to the pan and stir-fry until starting to soften, 4-5 mins.

When the veg has softened, stir in the garlic, sundried tomato paste, chopped tomatoes, dried oregano, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).
Lower the heat and simmer until the sauce has thickened, 10-12 mins.
Meanwhile, bake the meatballs on the middle shelf until slightly browned and cooked through, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When the sauce has 8 mins of simmer time left, 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.
Meanwhile, roughly chop the parsley (stalks and all).

Once the sauce is ready, season to taste with salt and pepper. Add the baked meatballs to the sauce and stir through with the parsley and cooked pasta, then toss to coat.
Serve the meatball spaghetti in bowls sprinkled with the remaining hard Italian style cheese.
Enjoy!