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Spaghetti Pomodoro

Spaghetti Pomodoro

with Melt in the Middle Meatballs

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Sleeves rolled up! Hands washed but still damp, let’s get rolling! The skill is in wrapping the mozzarella cheese entirely with the meat, so it’s hiding, ready to be discovered when everyone tucks in. Surprise, surprise!

Allergens:MilkCereals containing gluten

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 conflict 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 Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 ball(s)



50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 tbsp

Dried Thyme

500 grams

Beef Mince

30 grams

Tomato Puree

5 tsp

Italian Style Herbs

2 tin(s)

Chopped Tomatoes

1 unit(s)

Beef Stock Pot

400 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

40 grams

Parmesan Cheese


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate95 g
of which sugars15.0 g
Protein57 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon

Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press). Cut the mozzarella cheese into 1⁄2cm cubes. Heat a splash of oil in a frying pan over medium heat. Fry half the onion for about 5 mins until soft (keep the rest of the onion for the sauce). Add half the garlic, the breadcrumbs and the dried thyme. Stir and cook for another 1-2 mins.


Remove from the heat, transfer the mixture to a bowl and add the beef mince and half the tomato purée. Season with a pinch of salt and a grind of black pepper. Mix together. Use damp hands to shape the meat into small (ping pong sized) balls around each cube of mozzarella cheese. TIP: This is a perfect job for small hands, keep hands damp so the meatballs don’t get too sticky.


Bring a large saucepan of water to the boil. Heat a glug of oil in the (now empty) frying pan on medium-high heat. Fry the meatballs for 10-15 mins, turning occasionally, until browned on all sides and cooked through. Take them out of the pan and set aside. Be gentle when turning the meatballs, otherwise they might fall apart. TIP: The meatballs are cooked when they are no longer pink in the middle.


Heat another splash of oil in the same pan. Fry the remaining onion, garlic and Italian herbs for 4 mins until soft. Add the tinned tomatoes and water (amount specified in the ingredient list) to the sauce along with the remaining tomato purée and the beef stock pot. Simmer until the sauce has reduced by half, 15 mins. Add a pinch of sugar (if you have some).


Add the spaghetti to the boiling water. Cook for 11 mins or until ‘al dente’. TIP: ‘Al dente’ simply means it is cooked through but has a tiny bit of firmness left in the middle.


Tip the cooked meatballs into the sauce and gently mix together. Simmer until the meatballs are piping hot. Drain and divide the spaghetti between your plates, top with the meatballs and sauce and grate over the parmesan. cheese Top with any remaining mozzarella cheese cubes and serve. TIP: Adults may need a bib as well as smaller members of the family! It could get messy!