Turkey Meatballs and Linguine
with tomato spinach sauce0.0(0)
Calories
:
687 kcalProtein
:
49.7g proteinDifficulty
:
MediumFamily Friendly
Allergens:
- Soya
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Turkey Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains: Soya)
1 sachet(s)
Beef Stock
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
180 grams
Dried Linguine
(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
Not included in your delivery
½ tsp
Salt
1 tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2873 kJ
Energy (kcal)687 kcal
Fat7 g
of which saturates3.2 g
Carbohydrate100 g
of which sugars20 g
Dietary Fiber7.2 g
Protein49.7 g
Cholesterol7 mg
Salt4.5 g
Trans Fat0.1 g
Potassium96.3 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.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Colander
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the linguine.
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half a sachet of dried Italian herbs (per 2P).
- 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.
2
- 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.
3
- When the water is boiling, add the linguine 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.
4
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
5
- Place a pan over medium-high heat, with a drizzle of oil.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until thickened slightly, 5-7 mins.
- Mix through the spinach and cooked meatballs. Stir until the spinach is wilted, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter and red wine jus.
6
- Toss the drained pasta through the meatballs and sauce.
- Divide between bowls.
- Garnish with a sprinkling of cheese.
