Spaghetti and Italian Sausage Meatballs
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Spaghetti and Italian Sausage Meatballs

Spaghetti and Italian Sausage Meatballs

with Rustic Tomato Sauce and Baby Spinach

Our cheater's spaghetti and meatballs tastes just like Nonna's, but only takes a fraction of the time to make. The secret is using sausage meat for the meatballs and a homemade sauce that can't be beat!

Allergens:
Wheat
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

100 g

Shallot

6 g

Garlic

¼ cup

Panko Breadcrumbs

(Contains Wheat)

170 g

Spaghetti

(Contains Wheat)

1 box

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

2 tbsp

Tomato Sauce

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories900 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber5 g
Protein41 g
Cholesterol25 mg
Sodium1810 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.

Instructions

PREP
1

Before starting, preheat the oven to 400°F and wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then using a box grater, coarsely grate the shallot. Peel, then mince or grate garlic.

MAKE & BAKE MEATBALLS
2

While pasta cooks, combine sausage, breadcrumbs and half the shallot in a large bowl. Season with pepper. Roll sausage mixture into equal 2 tbsp sized meatballs (8 meatballs for 2 ppl or 16 meatballs for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**

COOK SPAGHETTI
3

While meatballs cook, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.

MAKE SAUCE
4

While spaghetti cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining shallot. Cook, stirring often, until softened, 2-3 min. Add garlic and tomato sauce. Cook, stirring often, until fragrant, 1-2 min. Add crushed tomatoes and broth concentrate. Cook, stirring occasionally, until slightly reduced, 6-8 min.

FINISH PASTA
5

Add spinach to the pan with sauce and stir until wilted, 1 min. Add spaghetti, reserved pasta water, half the Parmesan and meatballs. Toss to combine. Season with salt and pepper.

FINISH AND SERVE
6

Divide pasta and meatballs between plates. Sprinkle over remaining Parmesan and 1/4 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong).