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 trick is to wrap the mozzarella cheese entirely with the meat, so it’s hiding, ready to be discovered when everyone tucks in. Surprise, surprise!

Tags:
Family Friendly
Allergens:
Gluten
Milk
Sesame
Soy

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)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Garlic Puree

56 g

Red Onion

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

56 g

Baby Spinach

370 mL

Crushed Tomatoes

Not included in your delivery

½ tbsp

Oil*

1.25 tsp

Salt and Pepper*

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Nutrition Values

Calories1090 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber9 g
Protein56 g
Cholesterol120 mg
Sodium1240 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
Colander
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 onion into 1/4-inch pieces (whole onion for 4 ppl).

Make meatballs
2

Combine beef, breadcrumbs, half the pesto and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. (NOTE: If you have eggs and desire a firmer meatball, add 1 egg to the meatball mixture.) Form beef mixture into 8 equal patties (16 for 4 ppl). Add 1 tsp mozzarella in 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 1/2 cup pasta water (dbl for 4 ppl). Drain cavatappi and return to the same pot, off heat. Add spinach, remaining pesto and half the reserved pasta water. 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 bake, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic puree. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes and remaining reserved pasta water. Season with salt and pepper. Cook, stirring often, until slightly thickened, 2-3 min.

Finish and serve
6

Divide the cavatappi between bowls. Top with meatballs and tomato sauce. Sprinkle Parmesan and remaining mozzarella over top.