with rice and tomato spinach sauce
Though the fluffy rice and tangy tomato sauce in this dish may be delicious in their own right, the juicy 100% Irish beef meatballs can't help but steal the show.
Allergens
Utensils
Tags
Irish Beef Mince
240 grams
Italian Herbs
0.5 sachet(s)
Rice
150 grams
Passata
1 pack(s)
Onion
1 unit(s)
Garlic
2 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Beef Stock
1 sachet(s)
Parsley
5 grams
Breadcrumbs
1 pack(s)
Sugar
0.5 tsp
Salt
0.5 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince, half the parsley and half a sachet of dried Italian herbs (per 2P). Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, ½ tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and cook until wilted, 1 min.
- Add the cooked meatballs and stir to coat in the sauce. Season to taste with salt and pepper. Stir through a knob of butter.
- Fluff up the rice with a fork and divide between bowls.
- Top with beef meatballs and tomato spinach sauce.
- Garnish with a sprinkling of the remaining parsley.
2934
kJ
Energy (kJ)
701
kcal
Energy (kcal)
19.8
g
Fat
8.6
g
of which saturates
91.2
g
Carbohydrate
14.8
g
of which sugars
2.2
g
Dietary Fiber
33.2
g
Protein
0
mg
Cholesterol
3.97
g
Salt
