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 Lean 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)
Creme Fraiche
65 grams
Sugar
0.5 tsp
Salt
0.5 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
- Rinse the rice to remove excess starch. 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).
- Roughly chop the parsley (stalks and all).
- In a large bowl, mix the breadcrumbs, half the garlic, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half the parsley (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.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat with a drizzle of oil if required.
- Fry the onion, remaining garlic and half the Italian herbs (per 2P) until slightly softened, 3-4 mins.
- Add the stock, passata, creme fraiche, Worcester sauce, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cover and 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. Add a splash of water if required to loosen the sauce.
- Season to taste with salt and pepper. Remove from the heat and 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.
2928
kJ
Energy (kJ)
700
kcal
Energy (kcal)
15.3
g
Fat
7.9
g
of which saturates
99
g
Carbohydrate
15.9
g
of which sugars
3
g
Dietary Fiber
37.2
g
Protein
0
mg
Cholesterol
4.93
g
Salt
