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£7/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a bowl, use your hands to mix together the mince, 100g ricotta and the Mediterranean-style crust; season. Shape into 20 even balls. Heat a deep, wide-based pan over a medium-high heat with 1 tbsp olive oil and, once hot, add the meatballs and fry for 3-4 minutes or until golden all over (you may need to do this in batches). Use a slotted spoon to transfer to a plate and set aside.
Drizzle the remaining 1⁄2 tbsp oil into the pan. Add the leeks, garlic, basil stalks and a pinch of salt; cook for 4-5 minutes or until starting to soften. Meanwhile, boil a kettle. Add the tomatoes and stock pot to the pan with 750ml just-boiled water, season and bring to a simmer. Once simmering, add the pasta and meatballs; cook for 10-12 minutes or until the meatballs are cooked through and no pink meat remains in the middle. Divide among bowls, scatter over the remaining basil and dollop over the remaining ricotta; season with freshly ground black pepper.
Typical values per serving when made using specific products in recipe
Energy | 1,981kJ/ 472kcals |
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Fat | 17g |
Saturated Fat | 5.9g |
Carbohydrates | 45g |
Sugars | 8.7g |
Fibre | 6.9g |
Protein | 32g |
Salt | 1.8g |
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