Bison and Ricotta Meatballs
with Fresh Linguine
Rich bison and fluffy ricotta combine for the ultimate Italian-style meatball dinner. Twirl fresh linguine through herby tomato sauce for flavours that will have you convinced you've taken a trip to Rome!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
227 g
Fresh Linguine
(Contains Egg, Wheat)
100 g
Ricotta Cheese
(Contains Milk)
370 mL
Crushed Tomatoes with Garlic and Onion
2 tbsp
Italian Seasoning
160 g
Sweet Bell Pepper
56 g
Onion, chopped
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
2 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Tomato Sauce Base
7 g
Basil
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve ciabatta.
Add bison, breadcrumbs, ricotta, half the garlic puree, half the Italian Seasoning and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. (NOTE: Don't overcrowd the pan; pan-fry meatballs in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry, turning meatballs often, until golden-brown on all sides, 2-3 min. (NOTE: Meatballs will finish cooking in step 4.)Add onions and peppers. Cook, stirring often, until veggies soften, 2-3 min.
Add crushed tomatoes, 1 cup water (dbl for 4 ppl), tomato sauce base, remaining Italian Seasoning and 1/2 tsp sugar (dbl for 4 ppl) to the pan with meatballs. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly and meatballs are cooked through, 4-5 min.**
Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and return linguine to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot, then toss to coat. While linguine cooks, stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Add ciabatta to an unlined baking sheet, cut-side up, then brush with garlic oil. Broil ciabatta in the middle of the oven until toasted, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Divide linguine between plates, then top with sauce and bison meatballs. Sprinkle with Parmesan. Tear basil over top. Serve garlic ciabatta on the side.
