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Ultimate Spaghetti and Meatballs

Ultimate Spaghetti and Meatballs

with Bacon, Parmigiano Reggiano, Garlic Bread and Salad

Ultimate
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Looking for a taste of everyday luxury? This Ultimate Spaghetti and Meatballs is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:Cereals containing glutenCelerySulphitesMilk

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

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

180 grams

Spaghetti

(ContainsCereals containing gluten)

3 unit(s)

Garlic Clove

60 grams

Bacon Lardons

1 pack(s)

Tomato Passata

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

40 grams

Parmigiano Reggiano

(ContainsMilk)

1 unit(s)

Ciabatta

(ContainsCereals containing gluten)

125 grams

Premium Tomatoes

50 grams

Premium Baby Leaf Mix

1 sachet

Balsamic Glaze

(ContainsSulphites)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

½ tsp

Salt for the Meatballs (1 tsp)

200 milliliter(s)

Water for the Meatballs

1 tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4223 kJ
Energy (kcal)1009 kcal
Fat37.8 g
of which saturates15.1 g
Carbohydrate108.9 g
of which sugars15.4 g
Protein57.5 g
Salt4.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Bowl
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Pop the panko breadcrumbs, water and salt for the meatballs (see ingredients for both amount) into a large bowl. Mix together, then add the beef mince and season with pepper.
Using your hands, mix everything together until well combined, then shape into meatballs (5 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

2

Pop the meatballs onto a large baking tray and drizzle with oil.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. Once cooked, remove from the oven. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

3

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.
Meanwhile, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

4

Add half the garlic to the bacon and stir-fry for 30 secs.
Stir in the water and sugar for the sauce (see ingredients for both amounts), passata and red wine jus paste. Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, in a small bowl, mix together the remaining garlic, half the Parmigiano Reggiano and the olive oil for the garlic bread (see ingredients for amount).

5

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread the cheesy mixture on top.
Bake the garlic bread on the top shelf of your oven until golden, 6-7 mins.
Meanwhile, halve the tomatoes. Just before you are ready to serve, pop the baby leaf mix and tomatoes into a medium bowl, drizzle with oil and toss to coat.

6

Once everything is ready, carefully stir the meatballs and cooked spaghetti through the sauce and simmer until piping hot, 1-2 mins. Add a splash of water if it's a little dry.
Mix in half of the remaining cheese, then remove from the heat.
Share your ultimate spaghetti and meatballs between your bowls, then sprinkle with the remaining cheese.
Cut your cheesy garlic bread into triangles. Drizzle the salad in the balsamic glaze and serve alongside. Enjoy!