Mixed Mince Meatball Pasta
with courgette and cheese- Wheat
- Cereals containing gluten
- Milk
- Soya
- Mustard
- Mustard
- Soya
- May contain traces of allergens
https://www.hellofresh.dk/recipes/mixed-mince-meatball-skillet-643cd3b56951b1715f236f4b
Ingredients
240 grams
Beef and Pork Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Onion
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Courgette
1 sachet(s)
Worcester Sauce
(Contains: Soya)
½ sachet(s)
Mustard
(Contains: Mustard)
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Beef Stock
1 pack(s)
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Trim the courgette, chop lengthways into 1cm slices, then chop into 1cm wide chips. Halve, peel and thinly slice the onion.
Place a pan over high heat (no oil). When hot, add the courgette and onion and cook until charred, 6-8 mins. Turn only every few mins—this will allow the courgette to pick up a nice colour. Once cooked, season with salt and pepper, remove from the pan and keep covered.
Add the beef mince, breadcrumbs, half a mustard sachet (per 2P) and Worcester sauce to a large bowl. Season with salt and pepper then mix everything together by hand.
Once combined, form into evenly-sized meatballs, 3-4 per person.
IMPORTANT: Wash hands and equipment after handling raw mince.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Pop half the italian herbs (per 2P), cracked pepper, chopped tomato and stock in the meatball pan with 1tsp sugar( per 2P). Cover and cook for 6-8 mins.
Stir through the cooked pasta and mix well.
Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.
Divide the meatball pasta between bowl. Top with the fried leek and onion and scatter over the grated cheese.
