This recipe is destined to save your future dinner frustrations when it comes to meal planning, Chef! Browned beef meatballs is coated in a creamy, NOMU spice-infused sauce, dotted with silky onion, green pepper and tangy sun-dried tomato. Garnished with grated cheese and fresh parsley for that fancy Chef’s touch.
Creamy Paprika Beef Meatball Spaghetti
Creamy Paprika Beef Meatball Spaghetti
with grated Italian-style cheese
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef Meatballs
- Bell Pepper
- Bell Peppers
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Rub Mix
- Onion
- Onions
- Spaghetti
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 5-6 minutes, shifting as they colour. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion and the pepper until lightly golden, 5-6 minutes (shifting occasionally). Add the garlic and the NOMU rub mix, and fry until fragrant, 1-2 minutes. Mix in the cream, the meatballs, the sun-dried tomatoes and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Gently simmer until slightly thickened, 6-8 minutes. In the final 2-3 minutes, mix in the pasta, and cook until combined. Loosen with a splash of water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded pasta and meatballs. Sprinkle over the cheese and garnish with the parsely. Dig in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 5-6 minutes, shifting as they colour. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion and the pepper until lightly golden, 5-6 minutes (shifting occasionally). Add the garlic and the NOMU rub mix, and fry until fragrant, 1-2 minutes. Mix in the cream, the meatballs, the sun-dried tomatoes and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Gently simmer until slightly thickened, 6-8 minutes. In the final 2-3 minutes, mix in the pasta, and cook until combined. Loosen with a splash of water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded pasta and meatballs. Sprinkle over the cheese and garnish with the parsely. Dig in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 6-8 minutes, shifting as they colour. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onions and the peppers until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and the NOMU rub mix, and fry until fragrant, 1-2 minutes. Mix in the cream, the meatballs, the sun-dried tomatoes, and 300ml [400ml]|#7DA0D7 of the reserved pasta water. Gently simmer until slightly thickened, 10-12 minutes. In the final 3-4 minutes, mix in the pasta, and cook until combined. Loosen with a splash of water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded pasta and meatballs. Sprinkle over the cheese and garnish with the parsely. Dig in, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 6-8 minutes, shifting as they colour. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onions and the peppers until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and the NOMU rub mix, and fry until fragrant, 1-2 minutes. Mix in the cream, the meatballs, the sun-dried tomatoes, and 300ml [400ml]|#7DA0D7 of the reserved pasta water. Gently simmer until slightly thickened, 10-12 minutes. In the final 3-4 minutes, mix in the pasta, and cook until combined. Loosen with a splash of water if it's too thick. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded pasta and meatballs. Sprinkle over the cheese and garnish with the parsely. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Paprika Beef Meatball Spaghetti?
The preparation time for Creamy Paprika Beef Meatball Spaghetti with grated Italian-style cheese is between 20 and 40 minutes.
What is the total time required to make Creamy Paprika Beef Meatball Spaghetti with grated Italian-style cheese?
The total time required to make Creamy Paprika Beef Meatball Spaghetti with grated Italian-style cheese is between 35 and 55 minutes.
How many servings does Creamy Paprika Beef Meatball Spaghetti provide?
4 servings
What are the main ingredients in Creamy Paprika Beef Meatball Spaghetti?
Beef Meatballs, Bell Pepper, Bell Peppers, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Rub Mix, Onion, Onions, Spaghetti, Sun-Dried Tomatoes
What is the nutritional information of Creamy Paprika Beef Meatball Spaghetti?
Calories: 1153, Carbs: 93 grams, Fat: grams, Protein: 55.8 grams, Sugar: 22 grams, Salt: 960 grams
How do I prepare Creamy Paprika Beef Meatball Spaghetti?
DINNER IS READY: Bowl up the loaded pasta and meatballs. Sprinkle over the cheese and garnish with the parsely. Dig in, Chef! SAUCE: Return the pan to medium heat with a drizzle of oil, if necessary. Fry the onion and the pepper until lightly golden, 5-6 minutes (shifting occasionally). Add the garlic and the NOMU rub mix, and fry until fragrant, 1-2 minutes. Mix in the cream, the meatballs, the sun-dried tomatoes and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Gently simmer until slightly thickened, 6-8 minutes. In the final 2-3 minutes, mix in the pasta, and cook until combined. Loosen with a splash of water if it's too thick. Remove from the heat and season. MEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 5-6 minutes, shifting as they colour. Remove from the pan. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Creamy Paprika Beef Meatball Spaghetti?
Beef Meatballs, Bell Pepper, Bell Peppers, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Rub Mix, Onion, Onions, Spaghetti, Sun-Dried Tomatoes
How many calories does Creamy Paprika Beef Meatball Spaghetti have?
1153 calories
How much fat content does Creamy Paprika Beef Meatball Spaghetti have?
grams
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