Meatball Marinara

with Spaghetti and Zoodles

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Instructions

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1 Prep ingredients

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the onion for 5 min until translucent. Add the garlic and fry for 2 min further. Transfer half of the onion and garlic to a large bowl, leave the rest in the pan.

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2 Make meatballs

Grate the Parmesan. Add the grated Parmesan (reserve a handful for garnish), the beef mince, panko bread crumbs, sour creameggs, salt and pepper to the bowl with half of the fried onion and garlic. With clean hands, knead the mixture for 3-5 min until tender and sticky. Divide into 6/9/12 pieces and shape each piece into a large meatball. 

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3 Make tomato sauce

Add the chopped tomatoes to the pan with the remaining fried onion and garlic. Bring to a simmer. Add the sugaroreganosalt and pepper. Simmer for 5 min.

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4 Bake

Drizzle a baking dish with olive oil. Place the meatballs into the dish. Pour the tomato sauce over the meatballs. Bake in the oven for 20 min.

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5 Boil spaghetti and zoodles

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min to 'al dente' or until cooked to your liking. While the spaghetti is boiling, slice the zucchini very thinly lengthwise. Then cut the slices into long ribbons. Add the zucchini ribbons to the boiling pasta for the last 30 sec, then drain.

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6 Serve

Serve the baked meatballs and tomato sauce over the spaghetti and zoodles. Garnish with the fresh basil and the reserved grated Parmesan. Drizzle with good quality olive oil and finish with a grind of black pepper.

Tips for fussy eaters

Zucchini goes down smoothly when hidden among pasta!

Pro tip

Investing in a spiralizer will take this dish to the next level.

A classic (with added greens)!

Cooking Time: 45 min

Cals 1120 · Prot 63 · Carbs 129 · Fat 37

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Brown onion 1 Piece
Garlic cloves 3 Piece
Olive oil 2 Tbsp
Parmesan 30 Grams
Panko bread crumbs 10 Grams
Sour cream 60 Grams
Eggs 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp

Tomato sauce

Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Spaghetti 250 Grams
Small zucchini 2 Piece
Fresh basil 15 Grams

A classic (with added greens)!

Cooking Time: 45 min

Cals 1120 · Prot 63 · Carbs 129 · Fat 37

Instructions

photo

1 Prep ingredients

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the onion for 5 min until translucent. Add the garlic and fry for 2 min further. Transfer half of the onion and garlic to a large bowl, leave the rest in the pan.

photo

2 Make meatballs

Grate the Parmesan. Add the grated Parmesan (reserve a handful for garnish), the beef mince, panko bread crumbs, sour creameggs, salt and pepper to the bowl with half of the fried onion and garlic. With clean hands, knead the mixture for 3-5 min until tender and sticky. Divide into 6/9/12 pieces and shape each piece into a large meatball. 

photo

3 Make tomato sauce

Add the chopped tomatoes to the pan with the remaining fried onion and garlic. Bring to a simmer. Add the sugaroreganosalt and pepper. Simmer for 5 min.

photo

4 Bake

Drizzle a baking dish with olive oil. Place the meatballs into the dish. Pour the tomato sauce over the meatballs. Bake in the oven for 20 min.

photo

5 Boil spaghetti and zoodles

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min to 'al dente' or until cooked to your liking. While the spaghetti is boiling, slice the zucchini very thinly lengthwise. Then cut the slices into long ribbons. Add the zucchini ribbons to the boiling pasta for the last 30 sec, then drain.

photo

6 Serve

Serve the baked meatballs and tomato sauce over the spaghetti and zoodles. Garnish with the fresh basil and the reserved grated Parmesan. Drizzle with good quality olive oil and finish with a grind of black pepper.

Tips for fussy eaters

Zucchini goes down smoothly when hidden among pasta!

Pro tip

Investing in a spiralizer will take this dish to the next level.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Brown onion 1 Piece
Garlic cloves 3 Piece
Olive oil 2 Tbsp
Parmesan 30 Grams
Panko bread crumbs 10 Grams
Sour cream 60 Grams
Eggs 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp

Tomato sauce

Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Spaghetti 250 Grams
Small zucchini 2 Piece
Fresh basil 15 Grams
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