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Beef & Pork Meatballs and Rice

with a rich sun dried tomato sauce
0.0(0)
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Calories
: 
1030 kcal
Protein
: 
33.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
Serving amount

150 grams

Rice

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Passata

1 sachet(s)

Dried Oregano

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Sun Dried Tomato Paste

240 grams

Beef and Pork Mince

Not included in your delivery

¼ tsp

Salt

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

Energy (kJ)4311 kJ
Energy (kcal)1030 kcal
Fat51 g
of which saturates24.2 g
Carbohydrate98.8 g
of which sugars14 g
Dietary Fiber4.7 g
Protein33.5 g
Salt2.6 g
Potassium102.3 mg
Calcium16.5 mg
Iron0.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Add the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat then pop the lid back on the pot. 
  • Keep covered for 10 mins or until ready to serve.
Make the Meatballs
2
  • Meanwhile, in a large bowl, combine the breadcrumbs with the beef and pork mince, oregano and half the cheese.
  • Add 2 tbsp water and ¼ tsp salt (double both for 4p). 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.
Bake the Meatballs
3
  • Pop the meatballs onto a 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, peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
Simmer the Sauce
5
  • Place a pan over medium-high heat.
  • Add the onion and garlic and fry for 2-3 mins.
  • Stir in passata, 100ml water and ½ tsp sugar (double both for 4p).
  • Add the cooked meatballs, sun dried tomato paste and half the creme fraiche and allow to warm through.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if the sauce is too thick.

6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the meatballs and sauce. 
  • Finish with a drizzle of creme fraiche and a sprinkling of cheese.
Meal right image

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