Irish Lean 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.
Tags:
Family Friendly
•Protein Rich
Allergens:
Soja
•Hvede
•Milk
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
240 grams
Irish Lean Beef Mince
½ sachet(s)
Italian Herbs
150 grams
Rice
1 pack(s)
Passata
1 unit(s)
Onion
2 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
1 sachet(s)
Beef Stock
5 grams
Parsley
1 pack(s)
Breadcrumbs
65 grams
Creme Fraiche
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2928 kJ
Energy (kcal)700 kcal
Fat15.3 g
of which saturates7.9 g
Carbohydrate99 g
of which sugars15.9 g
Dietary Fiber3 g
Protein37.2 g
Salt4.9 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
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
2
- 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).
3
- In a large bowl, mix the breadcrumbs, half the garlic, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half the parsley (per 2P)
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- 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.
5
- Return the pan to medium-high heat with a drizzle of oil if required.
- Fry the onion, remaining garlic and half the Italian herbs (per 2P) until slightly softened, 3-4 mins.
- Add the stock, passata, creme fraiche, Worcester sauce, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cover and simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and cook until wilted, 1 min
- Add the cooked meatballs and stir to coat in the sauce. Add a splash of water if required to loosen the sauce.
- Season to taste with salt and pepper. Remove from the heat and stir through a knob of butter.
6
- 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.
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