Beef Meatballs and Linguine
with tomato spinach sauce
The tangy tomato sauce and al dente linguine in this dish may be delicious in their own right, but the succulent 100% Irish beef meatballs might just be the best thing about this dish!
(Contains Wheat May be present Mustard, Soya)
Grated Italian Style Hard Cheese
Not included in your delivery
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the beef mince and half the dried Italian herbs (double for 4p).
- Season with pepper and mix together with your hands.
- Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the beef stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until thickened slightly, 5-7 mins.
- Mix through the spinach. Add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
- Toss the drained pasta through the meatballs and sauce.
- Divide between bowls.
- Garnish with a sprinkling of cheese.