Meatballs
al Forno

Pork and beef meatballs with trulli pasta in our tomato sauce, topped off with mozzarella. Stunning!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Trulli pasta (water, durum wheat semolina, whole egg powder), tomatoes, passata, British pork (9%), onions, British beef (5%), extra virgin olive oil, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic), tomato purée, Regato cheese (milk), mozzarella cheese (milk), pasteurised free-range egg white, beef suet (beef fat, wheat flour), garlic purée, fresh parsley, basil paste (basil, sunflower oil, salt), honey, Cheddar cheese (milk), pasteurised free-range egg yolk, beef gelatine, wheat couscous, salt, breadcrumbs (wheat flour, sugar, yeast), Worcestershire sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, ginger purée, garlic purée), rapeseed oil, lemon zest, red pepper flakes, ground fennel, black pepper, ground chilli, paprika oil.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy684kJ/165kcal2224kJ/535kcal
    Fat9.7g31.7g
    (of which saturates)2.9g9.3g
    Carbohydrate11.3g36.6g
    (of which sugars)2.4g7.9g
    Protein8.0g25.9g
    Salt0.61g1.98g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/ gas mark 6. (Be careful not to grill by mistake!)

    2. Remove the film but leave the meatballs al forno in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes.

    3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.

    Serve it with...

    Something this meaty and scrumptious is best eaten with a succulent salad, a good scattering of aromatic basil leaves and plenty of crusty bread for wiping the plate clean.

  • Rocket and Parmesan salad with roasted red onions

    (Serves 2)

    4 medium red onions
    ½ bag of rocket (or mixed green salad leaves)
    25g parmesan shavings
    2 tbsp extra virgin olive oil
    1 small clove of garlic
    The juice of 1 lime
    Salt and freshly milled black pepper

    1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

    2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

    3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

    4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.


    Something to drink?

    This is a gutsy dish that is best eaten with a gutsy red wine – a full-bodied bordeaux, for example. Rich Sicilian and Italian reds are a good bet, too.

  • Reviews

    Here's a taste of what people are saying about our Meatballs al Forno.

    > Click here to tell us what you think


    “Meatballs al forno, absolutely delicious tasted like restaurant quality food if not better!”

    Mrs Diane cook


    17/01/16



    “I have never felt the urge to provide feedback before but my husband and I have just tried one of your range of meals and I feel compelled to let you know how very impressed we were with not only the quality of the ingredients but also the delicate seasoning.”

    Mrs Bridget Pettecrew


    17/12/15



    “Hi Just to let you know we tried the Meatballs Al Forno tonight and it was amazing just like it was made in my kitchen. Proper meaty meatballs, the pasta firm but tasty and the sauce packed full of flavour. Another 10/10 dish where you could blag it as your own”

    Mrs Mary Webster


    27/11/15



    “Again amazing meal. Really enjoyed the pasta and meat balls superb"

    Anne Goulden


    15/10/14



    “Just enjoyed the Meatballs Al Forno all to myself!
    Too good to share!”


    Mrs Jane Appleby


    14/07/14

Rocket and Parmesan salad with roasted red onions

(Serves 2)

4 medium red onions
½ bag of rocket (or mixed green salad leaves)
25g parmesan shavings
2 tbsp extra virgin olive oil
1 small clove of garlic
The juice of 1 lime
Salt and freshly milled black pepper

1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.