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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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This easy, breezy 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!

Tags:Optional Spice
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/Blé

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

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

2 unit

Garlic, cloves

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

170 g

Spaghetti

(ContainsWheat/Blé)

370 mL

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce Base

¼ tsp

Chili Flakes

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber9 g
Protein43 g
Cholesterol80 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 400°F. Wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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. Meanwhile, peel, then finely chop shallots. Peel, then mince or grate garlic.

2

Meanwhile, add sausage and breadcrumbs to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

3

Meanwhile, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain spaghetti.

4

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

5

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

6

Divide spaghetti and meatballs between plates. Sprinkle remaining Parmesan and 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)