MEATBALLS AL FORNO
Meatballs with trulli pasta in our tomato sauce, topped with a Regato cheese crumb.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/ gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the Meatballs Al Forno in their wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes.
- 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.
If frozen, defrost thoroughly before cooking.
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Ingredients
Tomatoes, trulli pasta (water, durum wheat semolina, egg), British pork (15%), onions, tomato purée, honey, free-range egg, Regato cheese (milk), rapeseed oil, extra-virgin olive oil, Cheddar cheese (milk), garlic purée, parsley, wheat couscous, sunflower oil, sun-dried tomatoes, salt, basil, vegetarian Worcester sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, garlic purée, ginger purée), oregano, breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt), ground fennel seeds, cornflour, lemon zest, red pepper flakes, black pepper, ground chillies, colour: paprika extract.
Secret ingredient: obsession.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
638kJ
153kcal2074kJ
497kcalFat
7.7g
25.0g
(of which saturates)
1.8g
5.9g
Carbohydrate
12.0g
39.0g
(of which sugars)
2.7g
8.8g
Protein
8.2g
26.6g
Fibre
1.2g
3.9g
Salt
0.73g
2.37g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts, sesame, soya and mustard.
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.
Goes Best With
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 Meatballs Al Forno 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.
