Irish Beef Meatballs
with rice and tomato spinach sauce
Though the fluffy rice and tangy tomato sauce in this dish may be delicious in their own right, the juicy 100% Irish beef meatballs can't help but steal the show.
Not included in your delivery
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Thinly slice the basil (stalks and all).
- In a large bowl, mix half the breadcrumbs, 2 tbsp water and ½ tsp salt (double all quantities for 4p).
- Add the beef mince and dried Italian herbs.
- 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.
- Heat a drizzle of oil in a large pan on medium-high heat.
- Once hot, add the meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
- Remove from the pan when cooked.
- Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the passata, Worcester sauce and 1 tsp sugar (double for 4p). Simmer for 5-7 mins.
- Mix through the spinach and half the basil. Add the meatballs and cook for 1-2 mins, until warmed through. Season to taste with salt and pepper.
- Serve the rice in bowls, topped with meatballs and sauce.
- Garnish with remaining chopped basil.