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
- 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.
- Cook for 10 mins then remove the pot from the heat.
- Keep covered for 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 chop the parsley (stalks and all).
- 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 by hand.
- 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 slightly thickened, 5-7 mins.
- Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
- Fluff up the rice with a fork and divide between bowls.
- Top with beef meatballs and tomato spinach sauce.
- Garnish with a sprinkling of the remaining parsley.