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Linguine and Turkey Polpette

Linguine and Turkey Polpette

with pomodoro sauce
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
752 kcal
Protein
: 
49.6g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Milk
  • Barley
  • Soya
  • Mustard
  • May contain traces of allergens

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.

Serving amount

½ sachet(s)

Italian Herbs

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 pack(s)

Passata

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Worcester Sauce

(Contains: Soya)

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

125 grams

Cherry Tomatoes

250 grams

Turkey Mince

Not included in your delivery

1 tsp

Sugar

½ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Butter

Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat6.8 g
of which saturates3.3 g
Carbohydrate112.3 g
of which sugars29 g
Dietary Fiber10.2 g
Protein49.6 g
Cholesterol7.2 mg
Salt4.5 g
Trans Fat0.1 g
Potassium267.5 mg
Calcium22.8 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid

Cooking Steps

Cook the Pasta
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 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, 10-12 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. Cover to keep warm.

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

Make the Polpette
2
  • In a large bowl, mix 2 tbsp water (per 2P), half the garlic and ¼ tsp salt (per 2P) with the breadcrumbs.
  • Add the mince and half a sachet of Italian herbs (per 2P).
  • Season with pepper and mix everything together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Roll into evenly-sized balls, 3-4 per person.
Bake the Polpette
3
  • Pop the meatballs onto a large (lined) baking tray.
  • When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Prep the Veg
4
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
Simmer Your Sauce
5
  • Place a pan over medium-high heat, with a drizzle of oil.
  • Once hot, fry cherry tomatoes, onion and remaining garlic until slightly softened, 3-4 mins.
  • Add stock, passata, Worcester sauce, ½ tsp sugar (per 2P) and 75ml water (per 2P). Simmer for 5-7 mins.
  • Add the meatballs and a knob of butter. Cook until warmed through, 1-2 mins.
  • Season to taste with salt, pepper and sugar.

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

Garnish and Serve
6
  • Just before serving, toss the linguine through the sauce.
  • Divide the linguine and polpette between bowls.
  • Garnish with a sprinkling of cheese.
Meal right image

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