Herby Meatballs and Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herby Meatballs and Linguine

Herby Meatballs and Linguine

with Red Wine Sauce and Cheese

This Herby Meatballs and Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals containing gluten

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


serving amount

3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

240 grams

British Beef Mince

180 grams


(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

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

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3663 kJ
Energy (kcal)875 kcal
Fat34.4 g
of which saturates16.1 g
Carbohydrate94.6 g
of which sugars20.3 g
Protein46.2 g
Salt5.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Bowl
Baking Tray


Garlic Time

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

Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

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

Make the Meatballs

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

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

Cook the Pasta

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.


Bring on the Sauce

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. 

Combine and Stir

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.

Serve Up

Share the meatball linguine between your bowls.