Spaghetti and Meatballs

with Marinara Sauce

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Instructions

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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 beef mince, Worcestershire sauce, onion powder and dried oregano. Season, then mix with clean hands. Shape into (12/18/24) meatballs. Refrigerate until step 3.

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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 garlicchopped tomatoestomato pastewaterstock cube, and honey. Simmer for 25 min. After 25 min, purée until smooth with a hand-held blender. This is your marinara sauce.

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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. 

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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

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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. 

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6 Serve

Divide the spaghetti among bowls and top with the meatballs and marinara sauce. Garnish with Grana padano and fresh basil leaves. Enjoy!

Tips for fussy eaters

To keep this crowd-pleaser pleasing, we've hidden the vegetables in the meatballs!

Pro tip

Prepare the meatballs in advance. Keep them in the fridge until ready to cook.

The whole family will enjoy this Italian-American classic.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1044 · Prot 67 · Carbs 124 · Fat 31

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Small zucchini 1 Piece
Worcestershire sauce 15 ML
Onion powder 2 Grams
Dried oregano 2 Grams
Olive oil 1 Tbsp

Pasta & Sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Honey 15 Grams
Spaghetti 250 Grams

To serve

Grana padano 60 Grams
Fresh basil 15 Grams

The whole family will enjoy this Italian-American classic.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1044 · Prot 67 · Carbs 124 · Fat 31

Instructions

photo

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 beef mince, Worcestershire sauce, onion powder and dried oregano. Season, then mix with clean hands. Shape into (12/18/24) meatballs. Refrigerate until step 3.

photo

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 garlicchopped tomatoestomato pastewaterstock cube, and honey. Simmer for 25 min. After 25 min, purée until smooth with a hand-held blender. This is your marinara sauce.

photo

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. 

photo

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

photo

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. 

photo

6 Serve

Divide the spaghetti among bowls and top with the meatballs and marinara sauce. Garnish with Grana padano and fresh basil leaves. Enjoy!

Tips for fussy eaters

To keep this crowd-pleaser pleasing, we've hidden the vegetables in the meatballs!

Pro tip

Prepare the meatballs in advance. Keep them in the fridge until ready to cook.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Small zucchini 1 Piece
Worcestershire sauce 15 ML
Onion powder 2 Grams
Dried oregano 2 Grams
Olive oil 1 Tbsp

Pasta & Sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Honey 15 Grams
Spaghetti 250 Grams

To serve

Grana padano 60 Grams
Fresh basil 15 Grams
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