BEST BEEF MEATBALLS RECIPES

BEEF MEATBALLS | SAINSBURY'S RECIPES

Beef meatballs | Sainsbury's Recipes image

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

Ingredients

500g pack extra lean beef steak mince
1 teaspoon dried mixed herbs
2 garlic cloves, peeled and finely chopped
1 tablespoon olive oil
500g jar tomato and herb pasta sauce
4 medium carrots, chopped
2 sticks celery, chopped
350g spaghetti
30g mild British Cheddar, finely grated

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

BEST MEATBALL RECIPES - OLIVEMAGAZINE

Best Meatball Recipes - olivemagazine image

Try our twists on this popular family favourite, from pork and sage to cheesy Italian bakes and smoky Spanish albondigas, along with an indulgent meatball sub

Provided by Janine Ratcliffe

Number Of Ingredients 1

Ingredients

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BEEF MEATBALLS | SAINSBURY'S RECIPES

Tasty beef meatballs with herbs, served with a mixed vegetable tomato sauce and spaghetti.
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 717 calories per serving

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.

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