Meatballs in Spinach Tomato Sauce
with rice and fresh basil garnish
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
Allergens:
Wheat
•Soya
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Irish Beef Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 pack(s)
Passata
10 grams
Basil
1 unit(s)
Onion
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains: Soya)
1 sachet(s)
Beef Stock
150 grams
Rice
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)664 kcal
Energy (kJ)2777 kJ
Fat20.7 g
of which saturates8.8 g
Carbohydrate82.5 g
of which sugars9.4 g
Dietary Fiber1.4 g
Protein35.3 g
Cholesterol0 mg
Salt1.95 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
•Lid
•Medium Pot
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
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).
- Roughly tear the basil leaves.
3
- 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 with your hands.
- Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
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.
- Remove from the pan when cooked.
5
- Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the beef stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer for 5-7 mins.
- Mix through the spinach and half the torn basil. Add the meatballs and cook for 1-2 mins, until warmed through.
- Season to taste with salt and pepper.
6
- Serve the rice in bowls, topped with meatballs and sauce.
- Garnish with remaining torn basil.
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