Beef Meatball Spaghetti
Meatball Wrap Lunch
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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
1
Ground Cumin
10
Panko Breadcrumbs
480
British Beef Mince
1
Mint
1
Baby Gem Lettuce
25
Sun-Dried Tomato Paste
50
Harissa Paste
1
Finely Chopped Tomatoes with Onion and Garlic
10
Beef Stock Paste
180
Spaghetti
(Contains Cereals containing gluten)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Greek Style Natural Yoghurt
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
1.5
Water
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti. Pop the panko breadcrumbs and ground cumin into a bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the beef mince. Season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a frying pan on medium heat. When hot, add the meatballs and fry until browned all over, 12-15 mins. TIP: Do this in batches if necessary, you want the meatballs to brown not stew! IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.
Once the meatballs are cooked, transfer to a plate then drain any remaining fat out of the pan. Add the sundried tomato paste to the pan along with half of the harissa, stir well and cook for 1 min, then pour in the finely chopped tomatoes with onion and garlic, and water (see ingredients for amount). Add the beef stock paste, and season to taste with salt and pepper. Bring to the boil, simmer until the sauce has thickened, 9-12 mins.
Meanwhile, when the water for the pasta is boiling, add the spaghetti and cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Once the sauce has cooked, set aside 2 meatballs per wrap. Pop the remaining meatballs into the tomato sauce and heat until the meatballs are piping hot, 2-3 mins.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. Finally, add the drained spaghetti into the sauce and mix well. Serve in bowls with a sprinkle of the grated hard Italian cheese and enjoy!
When you're ready to pack your lunch, pop the Greek yoghurt and leftover harissa paste into a small bowl, mix to combine and season with salt and pepper. Pop the wraps onto a board, divide the reserved meatballs between wraps, add baby gem and the yoghurt mixture. Wrap in foil and refrigerate. At lunchtime, enjoy cold. (Or for ultimate freshness, keep the fillings separate and assemble when you are ready to eat them). Enjoy.
