Nonna-Worthy Spaghetti and Meatballs
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Nonna-Worthy Spaghetti and Meatballs

Nonna-Worthy Spaghetti and Meatballs

with Sweet Peppers

Our spaghetti and meatballs taste just like Nonna's, but take a fraction of the time to make! The secret is using a beef and pork blend for the perfect meatball mix. Hand-rolled meatballs, homemade tomato sauce and a sprinkle of Parmesan come together for a pasta that's anything but basic.

Tags:
Family Friendly
Allergens:
Barley
•Milk
•Wheat
•Rye
•Sesame
•Soy
•Oats

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

370 mL

Crushed Tomatoes

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

170 g

Spaghetti

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit

Garlic, cloves

113 g

Yellow Onion

160 g

Sweet Bell Pepper

2 tbsp

Tomato Sauce Base

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1010 kcal
Fat50 g
Saturated Fat20 g
Carbohydrate96 g
Sugar18 g
Dietary Fiber10 g
Protein46 g
Cholesterol107 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Large Bowl
•Parchment Paper
•Large Non-Stick Pan
•Large Pot
•Strainer
•Measuring Cups
•Measuring Spoons

Cooking Steps

Make and bake meatballs
1

Before starting, preheat the oven to 450ËšF. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Line a baking sheet with parchment paper. Add beef and pork mix, breadcrumbs and half the pesto to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Prep
2

Meanwhile, core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic.

Start sauce
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then the peppers, onions and garlic. Cook, stirring often, until peppers and onions are tender-crisp, 3-4 min.

Cook spaghetti
4

Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot with spaghetti. Toss to coat.

Finish sauce and meatballs
5

Add tomato sauce base, crushed tomatoes, remaining pesto and 1/4 tsp sugar (dbl for 4 ppl) to the pan with veggies. Season with salt and pepper, then stir to combine. Reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add meatballs, then gently toss to coat.

Finish and serve
6

Divide buttered spaghetti between plates, then top with meatballs and sauce. Sprinkle Parmesan over top.