Recipe

Meatball Linguine

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Meatball Linguine

Beef meatballs covered in a homemade tomato sauce, served with linguine and topped with fresh basil.




Ingredients to serve 2

  • 150g x linguine
  • 250g x beef mince
  • 5g x fresh parsley – remove leaves & chop finely
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate & finely chop
  • ½ sachet x tomato paste
  • ½ tsp x oregano
  • 2 x tomatoes – dice (½ cm)
  • ½ cup x water (for the tomato sauce)
  • 3g x fresh basil – remove leaves & chop roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 300g x linguine
  • 500g x beef mince
  • 10g x fresh parsley – remove leaves & chop finely
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate & finely chop
  • 1 sachet x tomato paste
  • 1 tsp x oregano
  • 4 x tomatoes – dice (½ cm)
  • 1 cup x water (for the tomato sauce)
  • 5g x fresh basil – remove leaves & chop roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Linguine: Place a large saucepan on medium-high heat and add the boiling water. Add the linguine and cook for 6-8 minutes, making sure not to overcook it – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle the linguine with a little olive oil to prevent it from sticking together.

Step 3

Meatballs: Season the beef mince generously with salt and pepper, then mix in HALF the parsley and HALF the onion. Use your hands to shape the mixture into golf ball sized meatballs. Place a large saucepan on medium-high heat with a drizzle of olive oil. When hot, place the meatballs into the pan and cook for 3 minutes, moving them around to make sure they brown all over, but are not cooked through yet. Remove from the pan and set aside.

Step 4

Tomato sauce: Use the same pan you used for the meatballs, discard SOME of the fat, and place the pan on medium-high heat. Add a drizzle of olive oil and cook the REST of the onion with a little salt for 5 minutes. Add garlic, tomato paste and oregano and cook for 30 seconds before adding the tomatoes and the water (see quantity above for the sauce). Season with salt and pepper and cook for 7 minutes until the tomatoes soften and the sauce thickens. Add the meatballs back into the pan with the REST of the parsley. Gently cover the meatballs with the tomato sauce, making sure not to break them up. Add another splash of water (if necessary) to loosen the sauce. Cook for 7 minutes until the meatballs are cooked through.

Step 5

Serve the saucy meatballs with the linguine and top with the basil.