Beef Meatballs and Linguine
with tomato spinach sauce
The tangy tomato sauce and al dente linguine in this dish may be delicious in their own right, but the succulent 100% Irish beef meatballs might just be the best thing about this dish!
Tags:
Family Friendly
Allergens:
Soya
•Wheat
•Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
1 pack(s)
Breadcrumbs
(Contains Wheat)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3373 kJ
Energy (kcal)806 kcal
Fat24.6 g
of which saturates11.3 g
Carbohydrate95.7 g
of which sugars16.2 g
Dietary Fiber2.2 g
Protein43.3 g
Cholesterol0 mg
Salt2.68 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Instructions
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
3
- In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the beef mince and half the dried Italian herbs (double for 4p).
- Season with pepper and mix together with your hands.
- Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
5
- Return the pan to medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the beef stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until thickened slightly, 5-7 mins.
- Mix through the spinach. Add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
6
- Toss the drained pasta through the meatballs and sauce.
- Divide between bowls.
- Garnish with a sprinkling of cheese.
