“Fresh egg pasta with oven roasted meatballs in a rich tomato and herb sauce.”
“Egg spaghetti in a tomato sauce with oven roasted meatballs.”
This is a pretty mainstream ready meal spaghetti and meatballs. The sauce is tomatoey and light but very heavy on the oregano. The six meatballs are dense, a bit gristly and flavorless with no discernible oven-roastedness. I would expect the roasting process to lend a brownish hue and Maillard tastiness to the meatballs but these are uniformly gray and bland. The pasta is soft and gummy. Why did they use egg spaghetti? That’s a strange choice to me, but I’ve noticed that egg pastas seem to be more commonly-used here than in the US. I prefer the texture of standard pasta to pasta all’uovo in most dishes. This one would’ve rated slightly higher with it.
Price: €3.50
Serving: 400g
Sugar: 7.6g
Fat: 10.4g (4g sat.)
Salt: 1.9g
Fibre: 5.6g
Taste = 4 | Nutrition = 5 | Foodiness = 2 | Overall = 3.7
