Meatball Marinara Loaded Jacky-P
with Babyleaf Salad and Balsamic Glaze
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
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
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
Butter for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
While the potatoes cook, peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the mixed herbs and half the garlic, 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.
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, heat a drizzle of oil in large frying pan on medium heat.
Once hot, add the remaining garlic and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
While the sauce simmers, grate the cheese.
Add the butter for the sauce (see pantry for amount) to the pan and stir until melted. Taste and season with salt and pepper.
When the meatballs are ready, add them to the pan and stir into the sauce. Once the sauce is cooked, remove from the heat.
When the potatoes are ready, use the back of a fork to gently mash a knob of butter into the cut side of each potato half. Just before serving, reheat the sauce if needed.
Share the potato halves between your plates. Top with the meatballs and spoon over the tomato sauce. Sprinkle on the cheese.
Serve the baby leaf salad alongside with a drizzle of the balsamic glaze over the leaves.
Enjoy!
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