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
•Sulphites
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
240 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
(May be present Cereals containing gluten)
1 pack(s)
Breadcrumbs
(Contains Wheat)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt
1 tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat24.5 g
of which saturates11.2 g
Carbohydrate101.2 g
of which sugars20.2 g
Dietary Fiber2.3 g
Protein42.5 g
Cholesterol0 mg
Salt4.59 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
•Baking Sheet with Baking Paper
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the linguine.
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half a sachet of dried Italian herbs (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
2
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
3
- When the water is boiling, add the linguine and bring back to the boil.
- Cook until softened, 10-12 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.
4
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
5
- Place a pan over medium-high heat, with a drizzle of oil.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until thickened slightly, 5-7 mins.
- Mix through the spinach and cooked meatballs. Stir until the spinach is wilted, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter and red wine jus.
6
- Toss the drained pasta through the meatballs and sauce.
- Divide between bowls.
- Garnish with a sprinkling of cheese.
