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Meatball Linguine

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Instructions

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Pre heat your oven to 200°C / 180°C fan / gas mark 6. Deseed the Chilli and finely chop. Prep the garlic (chop, grate, press). Boil a pan of water with a little salt.
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in a bowl add the Italian Herbs, a couple of tsp of Water, Panko Breadcrumb and Beef Mince. Season with a little salt and pepper and mix together with your hands. Make into small balls (around 4 per person). Pop the meatballs on a tray and put on the top shelf of the oven for about 15 minutes or until browned.
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In a frying pan heat a drop of oil and pop the garlic in for about 1 minute. Next add the Chopped Tomatoes, Beef Stock and Water. Stir together and bring to the boil. Lower the heat and allow to simmer for 5 minutes or until thickened.
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Add the Linguine to your pan of water. Cook for 10 minutes or until tender. Once cooked drain the excess water.
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In a bowl add the Balsamic Vinegar and a drizzle of olive oil. Mix together and season with salt and pepper. Add the Pea Shoot and mix together until coated. Take the meatballs from the oven and add to the sauce.
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Add the Linguine to the sauce and stir through with half of the Grated Parmesan Cheese. Share out the meatball linguine and chuck over the Chilli and the Grated Parmesan Cheese. Eat and enjoy!
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