Tuscan Meatballs
with Spaghetti, Fresh Basil and Tomato Sauce (F)
We’re not too proud nor too grown up to admit that this recipe may have been inspired by a certain canine cartoon. Unfortunately Lady and the Tramp didn’t provide recipe details so instead we took our inspiration from Tuscany to create a rustic, hearty dish that can be whipped up in no time at all. See our Fresh Tip* below to use couscous for a great, crunchy finish.
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
500
Wheat Spaghetti
(Contains Cereals containing gluten)
450
Beef Mince
2
Pecorino Cheese
(Contains Milk)
4
Crackers
(Contains Cereals containing gluten May contain Sesame)
2
Chopped Tomatoes
2
Garlic Clove
½
Dried Oregano
1
Porcini Mushrooms
2
Echalion Shallot
Basil
3
Couscous
(Contains Cereals containing gluten May contain Soya)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
First soak your dry porcini mushrooms in hot (not boiling) water. Break up the crackers and soak them in half a cup of milk if you have it (or some water if not).
Dice up the garlic and shallot very finely and tear up the basil leaves. The porcini mushrooms should soften up after about 5 mins. Drain them, squeeze all the water out with your hand and then dice them finely. Squeeze out the crackers too.
LH: Mix together the mince, half the garlic, oregano and cheese (save some for the garnish). Next add the crackers, porcini mushrooms, ½ tsp of salt and a good pinch of black pepper. Work the mixture with your hands for a few minutes before covering and leaving in the fridge.
Put a non-stick pan on medium-low heat and add 2 tsp of olive oil. Gently fry the shallot and remaining garlic for 5 mins before adding in the chopped tomatoes, a pinch of salt, pepper and 1 tsp of sugar (if you have it). Bubble away until the sauce has gone nice and thick.
Take the meat out of the fridge and start rolling it into compact balls just slightly smaller than a golf ball. Finally, roll them in the couscous.
Bring a pot of water to the boil, add in your spaghetti with ½ tsp of salt. Cook for around 10 mins until ‘al dente’ (i.e. there is just a hint of firmness left in the middle).
Heat 1 tbsp of olive oil on medium-high heat and brown off your meatballs. Cook on all sides for around 6 mins in total at which point they should be cooked through. Tip: Turn your meatballs gently so as not to break them.
Once your meatballs are cooked stir the basil into your tomato sauce then pour this over the meatballs. Drain your pasta and divide it into bowls before topping with your meatballs, sauce and a sprinkle of the remaining pecorino.
