The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Beef & Chipotle Meatballs with Squash Noodles
Deeply saucy, deeply satisfying. Our rich, grass-fed British beef meatballs simmered in a smoky, chipotle-infused tomato sauce. Studded with vitamin K-rich spinach. We spoon over a nest of tender butternut squash noodles to pack in even more fibre. Finish with fresh-cut coriander for a touch of green.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 150g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 100g passata (use half)
- 1 onion (use half)
- 170g baby plum tomatoes (use half)
- 80g baby spinach (use half)
- 1 handful of fresh coriander (use half)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 596
Protein: 39g
Carbs: 45g
Fat: 31g
Ingredients
- 80g baby spinach
- 300g beef mince (british beef mince (10% fat))
- 1 handful of fresh coriander
- 170g baby plum tomatoes
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 garlic clove
- 100g passata
- 1 onion
- 1 small butternut squash
Nutritional Information
Calories: 604
Protein: 40g
Carbs: 44g
Fat: 32g
Beef & Chipotle Meatballs with Squash Noodles
Deeply saucy, deeply satisfying. Our rich, grass-fed British beef meatballs simmered in a smoky, chipotle-infused tomato sauce. Studded with vitamin K-rich spinach. We spoon over a nest of tender butternut squash noodles to pack in even more fibre. Finish with fresh-cut coriander for a touch of green.
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Cooking Instructions
- Preheat the oven to 180C / fan 160C / gas mark 4. Peel the skin off the squash and discard. Continue peeling the flesh into long ribbons. Place on a baking tray and toss with 1 tbsp oil and a pinch of sea salt. Roast for 12-15 mins, until soft.
- Finely chop or crush the garlic. Finely slice the onion. Finely chop the coriander. Halve the tomatoes. Make the meatballs; in a bowl, combine the beef, garlic, half the coriander, half the chipotle, a pinch of sea salt and black pepper. Mix and form into 12 meatballs.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the meatballs and cook for 5-6 mins, turning frequently, until golden brown and almost cooked through. Remove from the pan, cover and keep warm.
- Meanwhile, heat a medium saucepan with 1/2 tbsp oil on medium heat. Add the onion and cook for 4-5 mins, until softened. Add the tomatoes, spinach, passata and remaining chipotle. Cook for 5 mins. Season with sea salt and black pepper. Add the meatballs then cover with a lid. Simmer for 5-6 mins, until the meatballs are cooked through.
- Serve the squash noodles topped with the meatballs and sauce. Sprinkle with the remaining coriander.
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