Linguine and Pork Meatballs
with pomodoro sauce
Meatballs are a quintessential dish when it comes to comforting homemade Italian cuisine. In Italy, they're most often eaten with sauce alone, but in this tempting recipe, they're also accompanied by heaping helpings of al dente pasta.
The quantities provided above are averages only.
Ingredients
Ā½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
180 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
250 grams
Irish Pork Mince
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- 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.
- Drizzle with oil and stir through to prevent sticking.
TIP: If youāre in a hurry you can boil the water in your kettle.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, mix 2 tbsp water and Ā½ tsp salt (double both for 4p) with the breadcrumbs.
- Add the pork mince and half the Italian herbs (double for 4p).
- Season with pepper and mix everything together with your hands. IMPORTANT: Wash hands and equipment after handling raw mince.
- Roll into evenly-sized balls, 5 per person.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pork meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove the meatballs from the pan.
- Return the (now empty) pan to medium-high heat, with another drizzle of oil if necessary.
- Add the onion and garlic and fry until slightly softened, 3-4 mins.
- Add beef stock powder, passata, Worcester sauce, 1 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
- Add the meatballs and cook for 1-2 mins, until warmed through.
- Season to taste with salt and pepper.
TIP: Loosen with a splash of water if necessary!
- Serve the linguine and meatballs in bowls topped with plenty of sauce.
- Garnish with a sprinkling of cheese.
