HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLinguine And Pork Polpette
topBanner
Linguine and Pork Polpette

Linguine and Pork Polpette

with pomodoro sauce

Read more

Polpette (aka meatballs) are a quintessential dish when it comes to comforting homemade Italian cuisine. In Italy, they're most often eaten with sauce alone, but in this tempting recipe, they're also accompanied by heaping helpings of al dente pasta.

Tags:Chef's Choice•Family Friendly•Eat Me First
Allergens:Wheat•Soya•Milk
Total Time45 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ sachet

Italian Herbs

1 pack

Breadcrumbs

(ContainsWheat)

1 pack

Passata

1 piece

Onion

1 piece

Garlic

1 sachet

Worcester Sauce

(ContainsSoya)

1 sachet

Beef Stock

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

250 g

Pork Mince

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)720 kcal
Energy (kJ)3012 kJ
Fat21.03 g
of which saturates8.31 g
Carbohydrate88.21 g
of which sugars11.64 g
Dietary Fiber1.37 g
Protein43.14 g
Cholesterol0 mg
Salt2.18 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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
•Medium Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a 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.
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
3
  • In a large bowl, mix 2 tbsp water and ½ tsp salt (double both for 4p) with the breadcrumbs.
  • Add the pork mince and half the Italian herbs (double for 4p).
  • Season with pepper and use your hands to mix everything together. IMPORTANT: Wash your hands and equipment after handling raw mince.
  • Roll into evenly-sized balls, 5 per person.
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • 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.
  • Once cooked, transfer the meatballs from the pan.
5
  • Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
  • Add the onion and garlic and fry until slightly softened, 3-4 mins.
  • Add beef stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer for 5-7 mins.
  • Add the meatballs and cook for 1-2 mins, until warmed through.
  • Season to taste with salt and pepper.
6
  • Serve the linguine and polpette in bowls topped with plenty of sauce.
  • Garnish with a sprinkle of cheese.