Herby Meatballs and Linguine
with Balsamic Rocket Salad
This Herby Meatball Linguine is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
½ unit(s)
Chilli
1 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)1 sachet
Italian Style Herbs
240 grams
Beef Mince
10 grams
Beef Stock Paste
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
180 grams
Linguine
(ContainsCereals containing gluten)1 sachet
Balsamic Vinegar
(ContainsSulphites)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)20 grams
Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Water for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Bring a large saucepan of water up to the boil with 1/2 tsp salt for the linguine. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).
Pop the panko breadcrumbs, Italian herbs and chilli (see ingredients for amount) into a bowl. TIP: Add less chilli if you don't like too much heat. Add the water for the breadcrumbs (see ingredients for amount) and mix together. Add the beef mince, season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over, 5-6 mins. Add the garlic and season with salt and pepper. Stir and cook for 1 min. Pour in the water for the sauce (see ingredients for amount), beef stock paste, and finely chopped tomatoes. Stir together, cover with a lid or foil and simmer 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, when the water is boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Pour the balsamic vinegar into a bowl, add the olive oil for the dressing (see ingredient list for amount) and season with salt and pepper. Mix together and leave to the side.
Add the linguine to the meatballs and sprinkle in half of the grated hard Italian style cheese, mix to combine. Season to taste with salt and pepper. Divide the mixture between your bowls and sprinkle over the remaining cheese. Add the rocket to the balsamic dressing, toss to coat. Serve the salad on the side. Enjoy!