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Spaghetti and Italian Sausage Meatballs

Spaghetti and Italian Sausage Meatballs

with Rustic Tomato Sauce and Baby Spinach

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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/BléMilk/LaitSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, uncased

100 g

Shallot

6 g

Garlic

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

170 g

Spaghetti

(ContainsWheat/Blé)

1 box

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber5 g
Protein41 g
Cholesterol25 mg
Sodium1810 mg
Instructionsarrow up iconarrow up icon
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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.

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.**

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.

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.

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.

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).