Fresh Spaghetti & Impossible™ Beef Meatballs
with Fresh Oregano & Heirloom Zucchini
Cooking time
35 minutes
Servings
2/4
Calories
930 /serving
The comforts of traditional spaghetti and meatballs, with a modern makeover. The meatballs are made with plant-based beef, and plumped up with zucchini and fresh oregano. And the buttery pasta is fresh and al dente, all in an herby tomato sauce.
We will send you:
- 3 Garlic cloves
- 2 Heirloom zucchini
- 2 Impossible™ beef burger patties (made from plants)
- 6g Oregano
- 1 Onion (or shallot)
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 225g Fresh spaghetti alla chitarra
- 40g Panko
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
40 g
Saturated Fat
17 g
Sodium
1580 mg
Total Carb
102 g
Sugars
11 g
Protein
44 g
Fibre
14 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, grate the zucchini (large holes); using a paper towel, squeeze out any excess liquid.
- Mince the garlic.
- Halve, peel and small-dice the onion.
- Pick the oregano leaves off the stems; finely chop the leaves.
- Crumble the patties.
Prepare & start the meatballs
- In a medium bowl, combine the crumbled patties, zucchini, panko, up to ½ the onion, ½ the garlic, ½ the oregano, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until beginning to brown.
Finish the meatballs & make the sauce
- To the pan, add the remaining onion and garlic.
- Cook, stirring often, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace, ½ the reserved cooking water, and the remaining spices and oregano.
- Simmer, stirring occasionally, 4 to 6 min., until slightly thickened.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Combine the pasta & serve
- To the pan, add the pasta and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is combined.
- Divide the pasta and meatballs between your bowls.
- Garnish with the cheese. Bon appétit!
