Wednesday, 22 February 2017

Giant Meatball in Tomato Broth



This Giant Meatball in Tomato Broth recipe is from Gousto and we have actually had it before in our Gousto box. It was absolutely incredible that I thought I would try and make it again using as many similar ingredients as I can. This recipe can be made cheaper depending on the amount you buy and where you shop at.



Ingredients (2):
Tin of Chopped Tomatoes 31p
1 Spring Onion (100g 49p) 6p
2 Garlic Cloves (Homegrown)
1 tbsp Tomato Paste (142g 35p) 4p
1 Beef Stock Cube (24 £2.20) 9p
10g Fresh Basil (30g 70p) 23p
40g Mature Cheddar (550g £4) 29p
*150g Bulgur Wheat (500g £1.15) 35p
30g Breadcrumbs - Slice of Bread (800g 50p) 3p
2 tbsp Balsamic Vinegar (250ml £1) 12p
300g Beef Mince (750g £3) £1.20

You Will Also Need:
Olive Oil, Pepper, Salt, Sugar, Vegetable Oil

Total: £2.72 approximately

(Prices from Tesco)

*I used Bulgur Wheat instead because I failed to find the right couscous, and 150g of it ended up being too much. (However, I did turn the rest of the broth into a soup the next day). The one to use is Israeli Couscous (250g 85p) 51p which would make the total £2.88.


Method:

1. Chop the spring onion making sure to discard the roots. Mix the beef mince, breadcrumbs, spring onion, crumble in 1/2 the stock cube and add some black pepper. Once all mixed together divide into 2 balls.

2. Cut the cheddar into 4 pieces and push 2 pieces of cheese into the middle of each ball, then seal the top. Place in the fridge to chill.

3. Add the couscous to a pan of boiling water, add some salt, then cook over a high heat for 8 minutes before draining and rinsing with cold water.

4. Heat a large pan with vegetable oil over a high heat then add the meatballs. Cook for 3 minutes all over until coloured then set them aside.

5. Use the same pan and return it to the hob over a medium heat, chop the garlic and add it to the pan along with the tomato paste and cook for 1 minute. Add the chopped tomatoes, 2tsp sugar, balsamic vinegar, remaining stock cube and 600ml of boiled water. Combine and bring to the boil.

6. Return the meatballs to the pan and cover with a lid. Cook for 10-15 minutes until the meatballs are cooked making sure to turn them halfway.

7. Chop the basil including the stalks. Once the meatballs are cooked plate them up and continue to cook the broth until it has reduced by half. Then add the couscous and half the basil and stir for about 30 seconds.

8. Serve the broth over the meatballs, then add the remaining basil to garnish.

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