Irish Beef Meatballs
with rice and tomato spinach sauce
Though the fluffy rice and tangy tomato sauce in this dish may be delicious in their own right, the juicy 100% Irish beef meatballs can't help but steal the show.
Tags:
Family Friendly
Allergens:
Soya
•Wheat
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
240 grams
Beef Mince
½ sachet(s)
Italian Herbs
150 grams
Rice
1 pack(s)
Passata
1 unit(s)
Onion
2 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)
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains Wheat)
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2934 kJ
Energy (kcal)701 kcal
Fat19.8 g
of which saturates8.6 g
Carbohydrate91.2 g
of which sugars14.8 g
Dietary Fiber2.2 g
Protein33.2 g
Cholesterol0 mg
Salt3.97 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
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince, half the parsley 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
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
4
- While the rice cooks, 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, ½ tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and cook until wilted, 1 min.
- Add the cooked meatballs and stir to coat in the sauce. Season to taste with salt and pepper. Stir through a knob of butter.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with beef meatballs and tomato spinach sauce.
- Garnish with a sprinkling of the remaining parsley.
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