Cheesy Stuffed Meatballs
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Cheesy Stuffed Meatballs

Cheesy Stuffed Meatballs

with Saucy Cavatappi Pasta

Sleeves rolled up! Hands washed but still damp, let’s get rolling! The skill is in wrapping the mozzarella cheese entirely with the meat, so it’s hiding, ready to be discovered when everyone tucks in. Surprise, surprise!

Allergens:
Gluten
Milk
Sesame
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

170 g

Cavatappi

(Contains Gluten)

¼ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

6 g

Garlic

1 unit

Beef Broth Concentrate

56 g

Red Onion

2 tbsp

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten, Sulphites)

56 g

Baby Spinach

370 mL

Crushed Tomatoes

Not included in your delivery

½ tbsp

Oil*

2.5 tsp

Salt and Pepper*

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Nutrition Values

Calories980 kcal
Energy (kJ)4100 kJ
Fat46 g
Saturated Fat13 g
Carbohydrate94 g
Sugar12 g
Dietary Fiber7 g
Protein48 g
Cholesterol100 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Large Bowl
Strainer
Baking Sheet
Parchment Paper
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same amounts for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.

Make meatballs
2

Combine beef, breadcrumbs, half the pesto and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into 8 equal-sized patties (16 for 4 ppl). Add 1 tsp mozzarella to the middle of each patty, then shape and press patty firmly around the cheese, fully enclosing it to create a ball. Repeat until all meatballs are formed.

Cook cavatappi
3

Add cavatappi to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain cavatappi and return to the same pot, off heat. Add spinach and remaining pesto to cooked cavatappi. Stir until spinach is wilted. Cover and set aside.

Bake meatballs
4

While cavatappi cooks, add meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 14-15 min.**

Make tomato sauce
5

While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes, reserved pasta water and broth concentrate. Season with salt and pepper. Cook, stirring often, until slightly thickened, 2-3 min.

Finish and serve
6

Divide cavatappi between bowls. Top with meatballs and tomato sauce. Sprinkle with Parmesan.