Herby Meatballs and Bacon Linguine
with Balsamic Dressed Pea Shoot Salad
These Herby Meatballs and Bacon Linguine are 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
½
Red Chilli
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Mixed Herbs
240
British Beef Mince
10
Beef Stock Paste
1
Finely Chopped Tomatoes
180
Linguine
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Pea Shoots
12
Balsamic Glaze
(Contains Sulphites)
90
British Smoked Bacon Lardons
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Breadcrumbs
100
Water for the Sauce
1
Sugar for the Sauce
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.
Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, mixed herbs and half the garlic with the 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 of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining garlic and stir-fry until fragrant, 1 min.
Stir in the beef stock paste, finely chopped tomatoes, water and sugar for the sauce (see pantry for both amounts), then cover with a lid or foil and simmer until the sauce has thickened, 6-7 mins. Remove from the heat.
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.
When everything is ready, pop the sauce back on medium heat to warm through, then stir in the cooked meatballs and linguine.
Stir half the grated hard Italian style cheese through the linguine, then taste and season with salt and pepper if needed.
Share the meatball linguine between your bowls and sprinkle over the red chilli (add less if you'd prefer things milder) and remaining cheese.
Serve the pea shoots alongside and drizzle over the balsamic glaze to finish.
Enjoy!
