Pork Meatballs in Rich Tomato Sauce
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Pork Meatballs in Rich Tomato Sauce

Pork Meatballs in Rich Tomato Sauce

with Rigatoni, Spinach and Cheese

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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 Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

Pork Mince

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

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

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Nutritional information

Energy (kJ)3594 kJ
Energy (kcal)859 kcal
Fat39 g
of which saturates17.1 g
Carbohydrate85.2 g
of which sugars13.5 g
Protein40.8 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Garlic Press
Large Saucepan
Baking Tray
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Put a large saucepan of water on to boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic.

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.

2

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

While the everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining garlic and fry for 1 min. 

Stir in the dried oregano, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat to medium until the sauce is simmering.

Cook, stirring occasionally, until slightly thickened, 4-5 mins.

4

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

5

Once the meatballs and pasta are cooked, stir them through the tomato sauce.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick. 

6

Share the meatball pasta between your bowls.

Sprinkle over the hard Italian style cheese to finish.

Enjoy!