BEEF MEATBALLS | SAINSBURY'S RECIPES
Tasty beef meatballs with herbs, served with a mixed vegetable tomato sauce and spaghetti.
Provided by Sainsbury's
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
In a large mixing bowl, mix together the mince, mixed herbs and garlic until combined. Season with freshly ground black pepper then, using your hands, shape the mixture into 12 balls.
Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 10 minutes, turning regularly, until golden all over.
Drain off any excess from the pan, then pour in the pasta sauce. Bring to a gentle simmer and cook for 10 minutes. If the sauce is a little thick, add a few tablespoons of boiling water.
While the sauce is simmering, bring a medium pan of water to the boil, add the carrots and cook for 7 minutes until tender, adding the celery to the pan for the final 4 minutes of cooking time.
Drain then stir into the pan with the meatballs.
Meanwhile, fill another large pan with water and bring to the boil. Add the spaghetti and cook for 10-12 minutes (or to pack instructions) until tender. Drain.
Divide the spaghetti between bowls, top with the meatballs and tomato sauce, and serve scattered with the Cheddar.
Cook's tip: Make an extra large version of the meatballs and sauce, then have Sloppy Joes for lunch the next day... Simply use a 750g pack of mince, a 700g jar of tomato and herb pasta sauce and 2 extra carrots. This will be enough for 20 meatballs - use 12 for dinner (or 3 meatballs per person) and use the remaining ones for lunch, served warm in white finger rolls, with some crisp lettuce and a little extra cheese sprinkled on top, if liked.
Nutrition Facts : Calories 717 calories, FatContent 23.1 grams, SaturatedFatContent 9.7 grams, SugarContent 19.8 grams, SodiumContent 1580.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
Total Time 1 hours
Yield 4 - 6
Number Of Ingredients 16
Steps:
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Use the food processor to turn the bread into breadcrumbs, then add to the meat.
- Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
- At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
- Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
- Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
- Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
- Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
- Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.
Nutrition Facts : Calories 714 calories, FatContent 44.2 g fat, SaturatedFatContent 13.4 g saturated fat, ProteinContent 58.6 g protein, CarbohydrateContent 21.0 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 2.4 g salt, FiberContent 4.6 g fibre
More about "all beef meatballs recipes"
ALL-PURPOSE MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.4
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- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
Total Time 1 hours
Calories 714 calories per serving
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Use the food processor to turn the bread into breadcrumbs, then add to the meat.
- Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
- At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
- Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
- Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
- Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
- Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
- Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.
ALL-PURPOSE MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK
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- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
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