Mediterranean-inspired meatballs recipe
Created by The Tesco Recipes team
If you can't get abroad for your holidays this summer, why not bring the flavours of the Mediterranean to your home instead? Tomato and mascarpone sauce makes for a super smoky makeshift meatball sauce, while the crumbled feta and chopped parsley breathe freshness into the dish. Serve with crusty bread to mop up all the delicious leftover sauce.
See method- Serves 4
- Takes 25 mins
- 484 calories / serving
- Gluten-free
Ingredients
- 12-pack Tesco Finest Beef and Herb Meatballs
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 Tesco Finest tomatoes on the vine, finely chopped
- ½ tsp paprika
- 340g jar Tesco Finest tomato and mascarpone pasta sauce
- ½ x 310g pack Tesco Finest barrel-aged feta
- 5g flat-leaf parsley, chopped
- crusty bread, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 484.0kcal
- Fat
- 35g
- Saturates
- 16g
- Sugars
- 10g
- Salt
- 2.6g
of the Reference intake
Carbohydrate 12.1gProtein 29.0gFibre 2.6g
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- Preheat the oven to gas 4, 160°C, fan 140°C. Put a 12-pack Tesco Finest Beef and Herb Meatballs on a baking tray, sprinkle over ½ tsp smoked paprika and cook to pack instructions.
- Meanwhile, heat 1 tbsp olive oil in a saucepan over a medium-low heat and fry 1 small, finely chopped onion for 5-6 mins until translucent. Add 1 crushed garlic clove, 2 finely chopped Tesco Finest Tomatoes on the Vine (from a 450g pack) and ½ tsp paprika.
- Cook for 3-4 mins until the tomatoes soften, then pour in a 340g jar Tesco Finest Tomato and Mascarpone Pasta Sauce. Simmer for 2 mins; season and remove from the heat.
- Stir in the meatballs, then spoon into a warmed serving dish. Crumble over ½ x 310g pack Tesco Finest Barrel-Aged Feta and scatter with 5g chopped fresh parsley leaves. Serve with crusty bread (optional).
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
