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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

with Basil-Infused Tomato Sauce, Kale and Parmesan

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Our cheater's meatball tastes just like Nonna’s, but in a fraction of the time. The secret is using super flavourful sausage. Get ready to rock and roll (some meatballs), this one is sure to cause a scene in your kitchen...

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Honey Garlic Sausage, uncased

113 g

Kale, chopped

340 g

Spaghetti

(ContainsWheat/Blé)

10 g

Garlic

113 g

Onion, chopped

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 can

Diced Tomatoes

1 box

Tomato Passata

10 g

Basil

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3828 kJ
Calories915 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein38 g
Cholesterol105 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Finely chop the basil leaves. (Reserve the basil stems - we'll use them to add extra flavour to the sauce!)

2

Make and brown the meatballs: Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning the meatballs occasionally, until golden on all sides, 3-4 min. Remove the meatballs from the pan and set aside in a medium bowl. (It's okay if the meatballs aren't fully cooked through in this step!)

3

Add another drizzle of oil to the same pan. Add the onion and cook until softened, 3-4 min. Add the garlic and basil stems. Cook until fragrant, 30 sec. Add the diced tomatoes and tomato passata. Reduce the heat to medium-low, then add the meatballs to the sauce. Simmer until tomatoes turn saucy and meatballs are cooked through, 9-10 min. (TIP: Cut a meatball open to make sure it's no longer pink inside!)

4

Cook the spaghetti: Meanwhile, add the spaghetti to the boiling water and cook until tender, 9-10 min. Drain.

5

Finish and serve: Remove the basil stems from the sauce. Add the kale and stir until it wilts, 1-2 min. Divide the spaghetti and meatballs between bowls and sprinkle with Parmesan and basil. Enjoy!

KID-FRIENDLY TIP: Kids don't like the 'green stuff'? Set some sauce aside before adding the kale in the final step.

MAKE-AHEAD TIP: If you're making this meal in advance, keep the pasta and sauce separate until ready to serve, for best results.