Meatball Ragu
with Green Beans and Rice
Let’s not beat around the bush. When it comes to a comforting crowd-pleaser recipe, nothing hits the spot like a big bowl of juicy meatballs. With only 20 minutes hands on cooking time, Head Chef Andre has been working together with our beef suppliers to ensure minimum effort and maximum taste! And to keep everyone in the family happy, we’ve jazzed things up a little for the grown ups - topping your tomatoey caramelised beef meatballs with crumbled feta and parsley. Delicious!
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
Feta Cheese
Beef Meatballs
Chicken Stock Powder
Green Beans
Basmati Rice
Finely Chopped Tomatoes with Onion and Garlic
Flat Leaf Parsley
Bay Leaf
Mature Cheddar Cheese
(Contains Milk)
Beef Stock Pot
Carrot
Not included in your delivery
Water for the Rice
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the top and bottom from the carrot (no need to peel!), quarter lengthways and chop into 1cm chunks. Chop the green beans into thirds.
Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the meatballs and brown on all sides whilst turning frequently, 3-4 mins. Add the carrots to the pan and fry for 2 mins more.
When the meatballs are browned add the chopped tomatoes and the water (see ingredients for amount). Stir in and dissolve the red wine stock pot and bring to the boil. Lower the heat and simmer until the meatballs are cooked through and the sauce has reduced, 20 mins. Increase the heat slightly for the last 5 minutes if your sauce is still a little thin. TIP: The meatballs are cooked when they are no longer pink in the middle.
Add the bay leaf and chicken stock pot to a large saucepan of water (see ingredients for amount) on high heat. Once the water is boiling and the stock pot dissolved, add the rice and cover with a lid. Lower the heat to medium. After 5 mins, add the beans and pop the lid back on. Cook for another 5 mins then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Whilst the rice and meatballs cook, roughly chop the flat leaf parsley, grate the cheddar cheese and crumble the feta. Do any washing up and get ready to serve. Season the meatball ragu to taste with salt and pepper.
Fluff up the rice with a fork, discard the bay leaf, then share between your bowls. Top the rice with the meatball ragu. Twist it up: Sprinkle over the feta and parsley for grown ups and give the kids the cheddar. Enjoy!
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