Irish Beef Meatballs

Name: Irish Beef Meatballs with rice and tomato spinach sauce
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 250 grams Irish Beef Mince; ½ sachet(s) Italian Herbs; 1 pack(s) Breadcrumbs; 150 grams Rice; 1 pack(s) Passata; 10 grams Basil; 1 unit(s) Onion; 1 unit(s) Garlic; 60 grams Baby Spinach; 1 sachet(s) Worcester Sauce; 1 sachet(s) Beef Stock; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with rice and tomato spinach sauce

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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.

Tags:

Dairy Free

•Family Friendly

Allergens:

Wheat

•Soya

The quantities provided above are averages only.

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

250 grams

Irish Beef Mince

½ sachet(s)

Italian Herbs

1 pack(s)

Breadcrumbs

(Contains: Wheat)

150 grams

Rice

1 pack(s)

Passata

10 grams

Basil

1 unit(s)

Onion

1 unit(s)

Garlic

60 grams

Baby Spinach

1 sachet(s)

Worcester Sauce

(Contains: Soya)

1 sachet(s)

Beef Stock

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)2778 kJ

Energy (kcal)664 kcal

Fat20.7 g

of which saturates8.8 g

Carbohydrate82.5 g

of which sugars9.4 g

Dietary Fiber1.4 g

Protein35.3 g

Cholesterol0 mg

Salt2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Medium Pot

•Lid

Cooking Steps

PDF

Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave aside for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Roughly tear the basil leaves.

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 your hands and equipment after handling raw mince.

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the beef meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the pan.

Return the (now empty) 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 for 5-7 mins.
Mix through the spinach and half the torn basil. Add the meatballs and cook until warmed through, 1-2 mins.
Season to taste with salt and pepper.