Bacon and Herby Meatballs Linguine
with Red Wine Sauce and Cheese
This Bacon and Herby Meatballs Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
240 grams
British Beef Mince
180 grams
Linguine
(Contains Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 carton(s)
Finely Chopped Tomatoes with Basil
90 grams
British Smoked Bacon Lardons
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, roasted spice and herb blend, half the garlic, water and salt for the breadcrumbs (see pantry for both amounts), then add the beef mince.
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.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, stir in the remaining garlic and cook for another 30 secs.
Add the chopped tomatoes, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, then lower the heat and simmer until the sauce has thickened, 5-6 mins.
When everything's ready, add the cooked meatballs and linguine to the pan and toss to coat, 1-2 mins.
Stir through the cheese and butter (see pantry for amount) until melted. Taste, and season with salt and pepper if needed.
Share the meatball linguine between your bowls.
Enjoy!
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