Recipe

Creamy Linguine Meatballs

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Creamy Linguine Meatballs

Creamy tomato meatballs covered, served with linguine, and topped with fresh basil.




Ingredients to serve 2

  • 300g x Beef Mince
  • 5g x Italian Flat Leaf Parsley - chopped
  • ½ x Onion - diced
  • 1 clove x Garlic - chopped
  • 2.5ml x Dried Oregano
  • 10ml x Tomato Paste
  • 2 x Plum Tomatoes - chopped/diced
  • 5g x Basil - chopped
  • 80ml x Cream
  • 30g x Parmesan - grated
  • 150g x Linguine
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Beef Mince
  • 10g x Italian Flat Leaf Parsley - chopped
  • 1 x Onion - diced
  • 2 cloves x Garlic - chopped
  • 5ml x Dried Oregano
  • 20ml x Tomato Paste
  • 4 x Plum Tomatoes - chopped/diced
  • 10g x Basil - chopped
  • 160ml x Cream
  • 60g x Parmesan - grated
  • 300g x Linguine
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to a boil for use in Step 1. Mix your mince and chopped italian flat-leaf parsley together, season with salt and pepper, and roll into 30g meatballs about 6-8 balls for 2 servings and 12-16 balls for 4 servings.

Washing Instruction

Wash your hands and tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip

You may have a steel or a sharpener at home, but once a year, get a pro to revive those knives. Your chopping will get faster, more precise—and, believe it or not, safer.

Step 1 - Linguine

Once your water in your medium saucepan has come to the boil, cook your linguine for 10-12 minutes until tender with a slight bite (al dente). Drain through a colander once done.

Step 2 - Meatballs and Sauce

Heat a large saucepan over med-high heat, add a drizzling of olive oil and once the pan is hot sear your meatballs for 3-4 minutes, don't move them once you place them in but after they sear on one side you can move them around. If your pan isn't big enough for all your meatballs do them in batches. Once all your meatballs have been seared transfer them to your chopping board or to a plate, then add a bit of olive oil and fry off your chopped onions, garlic, and dried oregano for 1-2 minutes. Now add your tomato paste and chopped/diced tomatoes with a splash of water, cover with a lid and cook for 10-12 minutes until your tomatoes have cooked down. Lastly, add your meatballs to the sauce and cook for 3-4 minutes until they have warmed through. Finish by gently folding through your cream and chopped basil.

TO SERVE

Divide your linguine amongst your servings, top with your creamy meatballs and sauce and finish with your grated parmesan.