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Italian Recipes
Mixed Mince Meatball Pasta

Mixed Mince Meatball Pasta

with courgette and cheese

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https://www.hellofresh.dk/recipes/mixed-mince-meatball-skillet-643cd3b56951b1715f236f4b

Tags:
Family Friendly
Allergens:
Wheat
•Milk
•Soya
•Mustard
•Cereals containing gluten

The quantities provided above are averages only.

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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 May be present: Soya, Mustard)

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: Cereals containing gluten, Wheat)

Not included in your delivery

1 to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4106 kJ
Energy (kcal)981 kcal
Fat39.8 g
of which saturates18.2 g
Carbohydrate100.6 g
of which sugars19.7 g
Dietary Fiber8.2 g
Protein50.6 g
Cholesterol0 mg
Salt4.45 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking Steps

1

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.

2

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. 

3

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.

4

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.

5

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.

6

Divide the meatball pasta between bowl. Top with the fried leek and onion and scatter over the grated cheese. 

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