Beef Meatballs in Creamy Tomato Sauce
with Basmati Rice and Pesto Drizzle
These Beef Meatballs in Creamy Tomato Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
150 grams
Basmati Rice
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.
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.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, pop the meatballs and sliced pepper onto a large baking tray and drizzle with oil. TIP: Use two baking trays if needed.
Season the peppers with salt and pepper.
Bake on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the remaining garlic and cook for 30 secs, then pour in the tomato passata and water for the sauce (see pantry for amount).
Add the chicken stock paste and sugar for the sauce (see pantry for amount), bring to the boil and simmer until thickened, 8-10 mins.
Once the peppers and meatballs are cooked, add them to the sauce and stir to combine.
Stir the creme fraiche into the tomato sauce and bring to the boil, then remove from the heat. Season to taste with salt and pepper. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your bowls.
Top with your meatballs in tomato sauce and drizzle over the pesto to finish.
Enjoy!
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