Tuscan Meatballs
with Spaghetti, Fresh Basil and Tomato Sauce (SWAP)
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Dried Porcini Mushrooms
2
Carr's Crackers
(Contains: Cereals containing gluten May contain traces of: Sesame)
1
Garlic Clove
1
Echalion Shallot
½
Basil
250
Minced Beef
1
Dried Oregano
1.5
Pecorino Cheese
(Contains: Milk)
1
Chopped Tomatoes
1.5
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
220
Wheat Spaghetti
(Contains: Cereals containing gluten)
Milk
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
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.
Mix the mince, half the garlic, oregano and 3⁄4 of the cheese (save some for the garnish). Next add the crackers, porcini mushrooms, 1⁄4 tsp of salt and a good pinch of black pepper. Work the mixture with your hands for a few mins.
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 sugar (if you have it). Bubble away until the sauce has gone nice and thick.
Roll the meat 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 1⁄2 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 pecorino.
