Beef and Veggie Meatballs
with Cucumber Salad and Spaghetti
A simple, wholesome dinner for everyone to enjoy - you can’t go wrong with this delicious meatball and wheat spaghetti recipe. Packing a serious flavour punch, our meatballs are a delicious combination of beef mince, grated courgette, carrot and Italian herbs. Served in a simple tomato sauce alongside a chopped salad to keep the flavours fresh, make this recipe your go-to for cosy nights in.
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
120
British Beef Mince
½
Dried Italian Herbs
30
Panko Breadcrumbs
250
Spaghetti
½
Beef Stock Powder
2
Medium Tomato
1
Finely Chopped Tomatoes with Onion and Garlic
6
Balsamic Vinegar
(Contains Sulphites)
½
Flat Leaf Parsley
1
Tomato Ketchup
½
Courgette
(May contain Celery)
1
Carrot
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
Cucumber
(May contain Celery)
Nutritional information
Utensils
Instructions
Trim and coarsely grate the carrot and courgette. Pop the veggies into a mixing bowl and add the beef mince, Italian style herbs, ketchup, panko breadcrumbs and a good pinch of salt and pepper. Use your hands to mix together well then shape the mixture into four meatballs per person. Set aside on a plate. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Bring a large saucepan of water to the boil with a pinch of salt for the pasta. Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the meatballs and fry until browned, carefully turning occasionally, 5-6 mins. TIP: You may have to do this in batches - don't overcrowd them. When browned, remove to a plate. TIP: The meatballs won't be cooked all the way through - don't worry, we'll finish them off later!
Add the spaghetti to the pan of boiling water and cook for 11 mins then drain in a colander, return to the pan (off the heat) and drizzle with oil to stop it sticking. Meanwhile, return the now empty frying pan to medium heat and add the finely chopped tomatoes, stock powder and a pinch of sugar if you have any. Stir, bring to the boil then reduce the heat and simmer until thick and tomatoey, stirring occasionally, 8-10 mins.
While the pasta and sauce cook, make the salad. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Chop the tomato into small pieces. Pop the cucumber and tomato in a large bowl along with the balsamic vinegar, a drizzle of oil and a pinch of salt and pepper. Toss together and set aside. Roughly chop the parsley (stalks and all).
When the sauce is nice and thick, stir through half the parsley. Season to taste with salt and pepper. Carefully return the meatballs to the pan and bubble for 2-3 mins, until the meatballs are cooked through and piping hot. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Divide the spaghetti between your plates and top with the meatballs and sauce. Sprinkle on plenty of cheese and sprinkle over the remaining parsley. Serve with the salad alongside. Enjoy!
