Dinner + Lunch Combo: Beef & Mozzarella Meatballs

with Spaghettini & Shredded Salad + in Saucy Subs

930 cals

30 mins

Description

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. Wanna make the most of meatballs? Make them meat ’n’ cheese balls! Ground beef and mozzarella are supporting partners as they make the rounds in a classic red sauce spaghettini dinner (complete with crunchy veg salad in a classic Italian-style vinaigrette). At lunch, they roll over into ciabatta rolls, along with a thick smear of tomato sauce and chopped veggies for a layer of crispness. ***Lunch cooking time: 5 min. Calories: 860/serving. **Nutritional facts: Total fat: 38 g | Saturated fat: 14 g | Sodium: 1570 mg | Total carb: 88 g | Sugars: 9 g | Protein: 43 g | Fibre: 3 g. *See below for dinner nutritional facts.

Contains:

Milk, Wheat, Barley

Ingredients

for 2 servings

(Double for 4 portions)

510g Ground beef
90g Radishes
200g Carrots
2 Garlic cloves
1 Head of lettuce
400ml Tomato sauce
45ml Cold-pressed Italian vinaigrette
225g Spaghettini
60g Grated mozzarella
2 Ciabatta rolls
10.25 Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Nutrition

Total fat	36g
Saturated Fat	11g
Sodium	990mg
Total carbs	109g
Sugar	15g
Protein	48g
Fibres	11g

Recipe Instructions

Step 1: Prepare & roast the meatballs

Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a large bowl, combine the beef, cheese, ⅓ of the garlic, a drizzle of olive oil, ½ the spices and S&P. Form into 16 meatballs* (double for 4 dinner/lunch portions) about the size of a golf ball. Arrange on a lined sheet pan and roast, flipping halfway, 14 to 16 min., until browned and cooked through. Set ½ the meatballs aside in the fridge.

Step 2: Boil the pasta

Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 dinner portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.

Step 3: Mise en place

Meanwhile, thinly slice the radishes into rounds. Peel and thinly slice the carrots into rounds on an angle. Roughly chop the lettuce, discarding the root end. In a second large bowl, make the salad by combining the lettuce, radishes and carrots. Set ⅓ of the salad aside in the fridge.

Step 4: Combine the pasta

In the reserved pot, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant; season with the remaining spices. Add the tomato sauce and simmer, stirring frequently, 3 to 4 min., until slightly thickened. Set ⅓ of the sauce aside in the fridge. To the pot of remaining sauce, add the pasta; toss well. If the sauce seems dry, gradually add ¼ of the reserved cooking water until you achieve your desired consistency. Set the remaining cooking water aside in the fridge.

Step 5: Dinner: Finish & serve

To the pot of pasta, add the meatballs. Cook, stirring frequently, 1 to 2 min., until coated. To the bowl of salad, add ⅔ of the vinaigrette; toss well. Set the remaining vinaigrette aside in the fridge. Divide the pasta and meatballs between your bowls. Serve the salad on the side. Bon appétit!

Step 6: Lunch: Finish & serve

Halve the reserved meatballs. Add ½ the reserved cooking water to the reserved sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Combine the meatballs and sauce. Microwave until warm. Halve the ciabatta lengthwise and warm in the toaster. Once cool enough, spread with 1 tbsp butter (double for 4 lunch portions). Combine the reserved salad and vinaigrette. Divide the ciabatta bottoms between your plates. Top with the meatballs and sauce, salad and ciabatta tops. Bon appétit!