Beef and Ricotta Meatballs
with Fresh Linguine- Egg
- Wheat
- Milk
- Barley
- Rye
- Sesame
- Soy
- Oats
Rich beef and fluffy ricotta combine for the ultimate Italian-style meatball dinner. Twirl fresh linguine through herby tomato sauce for flavours that will have you convinced you've taken a trip to Rome!
Ingredients
250 g
Ground Beef
227 g
Fresh Linguine
(Contains: Egg, Wheat)
100 g
Ricotta Cheese
(Contains: Milk)
370 mL
Crushed Tomatoes with Garlic and Onion
2 tbsp
Italian Seasoning
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Garlic Puree
2 unit
Ciabatta Roll
(Contains: Barley, Wheat)
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Tomato Sauce Base
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve ciabatta. Roughly chop parsley.
Add beef, breadcrumbs, ricotta, half the garlic puree, half the Italian Seasoning, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. (NOTE: Don't overcrowd the pan; pan-fry meatballs in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry, turning meatballs often, until golden-brown on all sides, 3-4 min. (NOTE: Meatballs will finish cooking in step 4.)Add peppers. Cook, stirring often, until peppers soften, 2-3 min.
Add crushed tomatoes, 1 cup water, 1/2 tsp sugar (dbl both for 4 ppl), tomato sauce base and remaining Italian Seasoning to the pan with meatballs. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly and meatballs are cooked through, 4-5 min.**Season with salt and pepper, to taste.
Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and return linguine to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot, then toss to coat. While linguine cooks, stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange ciabatta on an unlined baking sheet, cut-side up, then brush with garlic oil. Broil ciabatta in the middle of the oven until toasted, 4-5 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Divide linguine between plates, then top with sauce and meatballs. Sprinkle Parmesan and remaining parsley over top. Serve garlic ciabatta on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's taste, though some found it bland or overly sweet. Consider adjusting seasoning to personal preference.
- Ease of prep: Preparation took longer than expected for some, with multiple tasks to track. Brown meatballs in the oven for easier cooking.
- Suggestions: Use less ricotta in meatballs to prevent them from falling apart. Reduce water in sauce for a thicker consistency.
- Portions: Pasta quantity was insufficient for some; others appreciated the generous serving size.
- Garlic bread: Enhance by using minced garlic, melted butter, parsley, and salt instead of the provided method.
