Meatball Marinara Loaded Cheese Fries
with Parmigiano Reggiano, Pesto and Rocket Salad
These Meatball Marinara Loaded Cheese Fries are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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.
Ingredients
700 grams
Potatoes
1 unit(s)
Garlic Clove**
1 bunch(es)
Chives
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
1 ball(s)
Mozzarella
(Contains: Milk)
40 grams
Parmigiano Reggiano
(Contains: Milk)
240 grams
Marinara Sauce
40 grams
Wild Rocket
32 grams
Fresh Pesto
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
20 grams
Butter
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the chives. 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.
Pop the meatballs onto a large baking tray.
Bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve the baby plum tomatoes.
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, stir in the tomatoes, then set aside.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
When the chips have a few mins left, sprinkle over half the Parmigiano Reggiano and return to the oven until melted, 2-3 mins.
When the meatballs are cooked, remove them from the oven.
Add the marinara sauce and sugar (see pantry for amount) to a medium saucepan and bring to the boil, then reduce to a simmer.
Stir in the butter (see pantry for amount) until melted, 1 min. Taste and season with salt and pepper, adding a splash of water if it's a little too thick.
Stir the cooked meatballs through your marinara sauce.
When everything's ready, add the rocket and mozzarella to the bowl of tomatoes and toss through the dressing.
Share the cheese fries between your serving bowls ad spoon over the meatballs and marinara sauce.
Drizzle over the pesto, then sprinkle with the remaining Parmigiano Reggiano and chives.
Serve the balsamic rocket, mozzarella and tomato salad on the side.
Enjoy!.
