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Beef and Blue Cheese Meatballs

Beef and Blue Cheese Meatballs

With Roasted Aubergine and Basmati Rice

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Our beef and blue cheese meatballs are the perfect midweek warmer. Think tender beef meatballs in a juicy and rich tomato and basil sauce, with blue cheese stirred through for a subtle kick of flavour. Dinnertime perfection!

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ bunch(es)


150 grams

Basmati Rice

240 grams

Beef Mince

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pot(s)

Blue Cheese


1 pack(s)

Finely Chopped Tomatoes with Basil

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate81 g
of which sugars16.0 g
Protein38 g
Salt2.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Pick the rosemary leaves from their stalks, finely chop (discard the stalks). Pop the aubergine onto a baking tray, drizzle with oil and sprinkle on half the rosemary and a good pinch of salt. Toss to coat. Roast on the top shelf of the oven until soft and golden, 20-25 mins,turning halfway.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Pop the beef mince into a mixing bowl and season with salt and pepper. Add the panko breadcrumbs, blue cheese crumb, the remaining rosemary and 1tbsp of water per person. Mix well and then shape the mixture into 4 even-sized balls per person. TIP: Make sure the meatballs are well formed by rolling them in the palm of your hand. This will make sure they don't fall apart. IMPORTANT: Wash your hands after handling raw meat.


Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the meatballs and brown all over, 3-4 mins, turning frequently. Lower the heat and add the chopped tomatoes with basil. Cover the pan with a lid or foil and simmer until the meatballs are cooked through, 7-8 mins stirring halfway. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


When the meatballs are cooked, remove the lid and if needed, simmer until the sauce has thickened slightly, 2-3 mins. Stir in the aubergine when it is cooked and get ready to serve!


Fluff the rice up with a fork and share between your plates. Top with the meatballs and then the sauce. Tuck in!