Herby Meatballs and Linguine
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Herby Meatballs and Linguine

Herby Meatballs and Linguine

with Red Wine Sauce and Cheese

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

3 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

240 grams

Beef Mince

180 grams

Linguine

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3589 kJ
Energy (kcal)858 kcal
Fat34.4 g
of which saturates16.1 g
Carbohydrate91.3 g
of which sugars17.1 g
Protein45.6 g
Salt4.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.

Peel and grate the garlic (or use a garlic press).

2

In a large bowl, combine the breadcrumbs, roasted spice and herb blend, half the garlic, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. 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.

 

4

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining garlic and cook for 30 secs.

Add the chopped tomatoes, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, then lower the heat and simmer until the sauce has thickened, 5-6 mins. 

5

When everything's ready, add the cooked meatballs and linguine to the pan and toss to coat, 1-2 mins.

Stir through the cheese and butter (see pantry for amount) until melted. Taste, and season with salt and pepper if needed.

6

Share the meatball linguine between your bowls.

Enjoy!