Tasty bite-sized meatballs of best minced Aird Beef and Loch Eye Pork cooked until tender in a special Cookhouse tomato and red pepper ragu
These handmade Highland Meatballs are bursting with the best locally sourced produce we can lay our hands on.
Serving suggestion: we love these with linguine and some Parmesan shavings.
As all ovens vary these instructions are only a guide. Ensure food is piping hot throughout. Watch out for steam when removing film. Microwave or oven, it’s up to you!
Microwave – 800 W
From Chilled: – Lift corner of lid or pierce – Cook 3 minutes on full power – Remove and shoogle or stir – Cook 4 minutes on full power – Let stand 1 minute.
From Frozen: – Lift corner of lid or pierce – Cook on defrost 10 minutes – Remove and shoogle or stir – Cook 4 minutes on full power – Let stand 1 minute.
Oven – 190°C/Fan 180°C/Gas 5
From Chilled: – Preheat oven – Leave lid on – Place on tray – Cook 30 minutes.
From Frozen: – Preheat oven – Leave lid on – Place on tray – Cook 45 minutes.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.