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2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
British Beef Mince
1 ball(s)
Mozzarella
(Contains Milk)
30 grams
Olives
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). In a large bowl, combine the garlic, breadcrumbs and hard Italian style cheese with the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
c) Season with pepper and mix together with your hands. Roll into 6 evenly-sized balls. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Pop the meatballs onto a large baking tray.
b) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 15-18 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
a) Drain and cut the mozzarella into 6 slices.
b) Halve 3 olives widthways. TIP: Keep the remaining olives for another recipe.
a) Once the meatballs are cooked, add a slice of mozzarella to the top of each meatball and place back into the oven until the cheese is melted, 4-6 mins.
a) While the cheese melts, pop the tomato pasatta, chicken stock and the sugar (see pantry for amount) into a small saucepan.
b) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 3-4 mins. This is your marinara sauce!
a) Pop the marinara sauce onto your serving dish and top with the meatballs, mozzarella facing upwards.
b) To finish, place an olive half on top of each meatball to form the 'pupils'.
Enjoy!