Nick’s Pick | Classic Spaghetti & Beef Meatballs
Roasted Broccoli with Garlic Butter & Grana Padano
Cooking time
25 minutes
Servings
4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Spaghetti and meatballs, it’s gotta be one of the classic love stories of all time! Shape plentiful portions of ground beef with airy panko crumbs, along with a whiff of garlic and lively seasonings. The secret here is that, once browned, they finish cooking in a bright tomato sauce so they’re extra moist and zingy. Swirl strands of spaghetti around them in a warm embrace, and drop on roasted broccoli flavour-boosted with garlic, butter and cheese.
We will send you:
- 510g Canadian-raised lean ground beef
- 400g Broccoli florets
- 2 Garlic cloves
- 30g Panko
- 340g Spaghetti
- 200ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Sheet pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
34 g
Saturated Fat
14 g
Sodium
880 mg
Total Carb
83 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Start the broccoli
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 7 to 9 min., until partially cooked.
Finish the broccoli
Meanwhile, mince the garlic. In a small bowl, microwave 3 tbsp butter and ½ the garlic, in 30 sec. increments, until melted. Allow to cool slightly and add ½ the cheese; stir well. When the broccoli is partially cooked, remove from the oven and drizzle with the garlic butter; toss well. Roast, 7 to 9 min., until tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 7 to 9 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Prepare, cook & coat the meatballs
Meanwhile, in a large bowl, combine the beef, panko, remaining garlic and spices, and S&P. Form into 16 meatballs about the size of a golf ball. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked. Add the tomato sauce and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the meatballs* are cooked through and the tomato sauce has reduced.
Combine the pasta
To the pan of meatballs and sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta and broccoli between your bowls. Garnish the pasta with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
