Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
5354 / 1280
Fats (g)
55.9
of which saturated (g)
25.1
Carbohydrates (g)
116
of which sugars (g)
19.9
Fibers (g)
8.9
Proteins (g)
59.9
Salt (g)
1.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make meatballs
Preheat the oven to 200°C/180°C fan. Grate the zucchini, then squeeze out any of its excess moisture. Add it to a bowl with the beefmince, Worcestershire sauce, onionpowder and driedoregano. Season, then mix with clean hands. Shape into (12) meatballs. Refrigerate until step 3.
2 Make sauce
Chop the shallots and garlic. Heat a pan over a medium-low heat with a drizzle of oil. Add the shallots and fry for 3 min. After 3 min, add the garlic, choppedtomatoes, tomatopaste, water, stockcube, and honey. Simmer for 25 min. After 25 min, puree until smooth with a hand-held blender. This is your marinara sauce.
3 Sear meatballs
Meanwhile, heat a second pan over a high heat with a drizzle of oil. Once hot, add the meatballs and fry for 3-4 min or until starting to brown.
4 Bake meatballs
Remove the meatballs from the pan and place on a lined baking tray. Bake for 12-14 min until cooked through, then add to the marinara sauce.
5 Cook pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
6 Serve
Divide the spaghetti among bowls and top with the meatballs and marinara sauce. Garnish with Granapadano and freshbasil leaves. Enjoy!