Linguine and Pork Polpette
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Linguine and Pork Polpette

Linguine and Pork Polpette

with pomodoro sauce

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:
Family Friendly
Allergens:
Wheat
Soya
Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

½ sachet(s)

Italian Herbs

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 pack(s)

Passata

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Beef Stock

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

250 grams

Pork Mince

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)3223 kJ
Energy (kcal)770 kcal
Fat25 g
of which saturates10.9 g
Carbohydrate89.1 g
of which sugars11.7 g
Dietary Fiber1.4 g
Protein46.9 g
Cholesterol0 mg
Salt2.38 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
Colander

Instructions

Cook the Pasta
1
  • Boil a large 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, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

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

Prep the Veg
2
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
Make the Polpette
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 mix everything together with your hands. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Roll into evenly-sized balls, 5 per person.
Fry the Polpette
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the pork meatballs until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
  • Once cooked, remove the meatballs from the pan.
Simmer Your Sauce
5
  • Return the (now empty) pan to medium-high heat, with another drizzle of oil if necessary.
  • Once hot fry the onion and garlic until slightly softened, 3-4 mins.
  • Add beef stock powder, passata, Worcester sauce, 1 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
  • Add the meatballs and cook until warmed through, 1-2 mins.
  • Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary!

Garnish and Serve
6
  • Serve the linguine and polpette in bowls topped with plenty of sauce.
  • Garnish with a sprinkling of cheese.
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