Recipe : Linguine with Ricotta & Beef Meatballs

Servings: 6
500g beef mince from Hudson Meats
1 pack of linguine from Hudson Meats
1 jar of Peter Watsons pasta sauce from Hudson Meats
1 cup of beef stock
200g ricotta
100g grana padano
100g bread crumbs
2 eggs
½ small onion finely chopped
6 cloves of garlic finely chopped
2 tbsp olive oil
¼ tbsp red chilli flakes
1 tbsp dried oregano
1 tbsp finely chopped parsley
2 tbsp freshly chopped basil
1 tsp salt and pepper 


  1. Pre-heat oven to 200C and line a baking tray
  2. Add 1 tbsp olive oil to a pan and sauté onion and half of the garlic until softened. 
  3. Once cool add to a large mixing bowl. Add mince, ricotta, grana padano, eggs, breadcrumbs with parsley, and mix until combined well. Season with half salt and pepper 
  4. Shape into evenly sized meatballs and lay on a lined baking tray. 
  5. Bake for 10 -15 minutes until browned. 
  6. Boil linguine according to instructions on the packet.
  7. Add remaining olive oil to a pan and sauté garlic and chilli flakes. Once fragrant, add the pasta sauce and stock. Reduce heat to medium low. Bring to a simmer until the sauce thickens. 
  8. Add basil and cooked meatballs to the pan. Spoon sauce to coat. Cook for 10 minutes. 
  9. Serve meatballs with sauce over linguine.  

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