Meatballs with Fresh Spaghetti in Creamy Tomato Sauce

Name: Meatballs with Fresh Spaghetti in Creamy Tomato Sauce with Parmigiano Reggiano, basil & Romano pepper
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Fresh spaghetti; 1 piece Romano pepper; 5 g Fresh basil; 8 piece Beef-pork meatballs with Spanish-style seasoning; 150 g Cooking cream; 200 g Passata; 1 piece Parmigiano Reggiano DOP; 1 piece Onion; 1 tablespoon Olive oil; 2 teaspoon Sugar; 1 tablespoon Balsamic vinegar; ½ piece Low sodium beef stock cube; to taste Salt and pepper

with Parmigiano Reggiano, basil & Romano pepper

View our plans

Romano peppers have a particularly sweet flavour. They also have a slightly thinner skin compared to the regular bell pepper, so you'll barely be able to notice it when eating this dish.

Allergens:

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Fresh spaghetti

(Contains: Ei, Tarwe)

½ piece

Romano pepper

2.5 g

Fresh basil

(May be present: Selderij)

4 piece

Beef-pork meatballs with Spanish-style seasoning

(May be present: Selderij, Soja, Gluten, Ei, Mosterd)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

100 g

Passata

½ piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ piece

Onion

Not included in your delivery

½ tablespoon

Olive oil

1 teaspoon

Sugar

½ tablespoon

Balsamic vinegar

¼ piece

Low sodium beef stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3739 kJ

Calories894 kcal

Fat40.1 g

Saturated Fat17.8 g

Carbohydrate93.9 g

Sugar19.9 g

Dietary Fiber8.3 g

Protein37.3 g

Salt2.2 g

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

•Spatula

•Pan

•Tall-Sided Pan

•Large Sautépan with Lid

Cooking Steps

Boil plenty of water in a pot or saucepan for the spaghetti.
Heat half of the olive oil in a frying pan over medium-high heat. Fry the meatballs for 5 - 6 minutes or until done, halving them with a spatula as you do so.
Meanwhile, cook the spaghetti for 4 - 6 minutes. Reserve some of the pasta water, then drain and set aside.

In the meantime, cut the Romano pepper into strips and slice the onion into half rings.
Heat the rest of the olive oil in a large deep frying pan over medium-high heat. Fry the onion and Romano pepper for 1 minute.
Stir in the passata, sugar and balsamic vinegar, then crumble in the stock cube (see pantry for amounts).
Cover with the lid and allow to simmer for 3 minutes.

When the sauce is done, take the pan off the heat. Stir in the cream and the meatballs.
Add the spaghetti and 1 tbsp per person of the reserved pasta water, then toss well to combine.
Season generously with salt and pepper.

Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.