Meatball Marinara Loaded Fries
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Meatball Marinara Loaded Fries

Meatball Marinara Loaded Fries

with Caprese Salad and Pesto

Allergens:
Cereals containing gluten
•Sulphites
•Milk

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 Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

700 grams

Potatoes

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

10 grams

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)

240 grams

Marinara Sauce

40 grams

Wild Rocket

32 grams

Pesto

(Contains Milk)

40 grams

Parmigiano Reggiano

(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

sideBannerName

Nutritional information

Energy (kJ)4480 kJ
Energy (kcal)1071 kcal
Fat55.4 g
of which saturates25.5 g
Carbohydrate94.9 g
of which sugars19 g
Protein53.4 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Bowl
•Grater
•Medium Bowl
•Medium Saucepan

Instructions

1

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.

2

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.

3

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. 

4

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

5

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.

6

When everything's ready, add the rocket and mozzarella to the bowl of tomatoes and toss through the dressing.

Share the fries between your serving plates and spoon over the meatballs and marinara sauce. 

Drizzle over the pesto, then sprinkle with the Parmigiano Reggiano and chives.

Serve the balsamic rocket, mozzarella and tomato salad on the side.

Enjoy!.