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Cheesy Stuffed Meatballs
with Saucy Cavatappi Pasta
Sleeves rolled up and 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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. (Use same 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).
Combine beef, breadcrumbs, 1/2 tbsp pesto and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 8 equal-sized 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.
Add cavatappi of boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return pasta 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.
While cavatappi cooks, arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 14-15 min.**
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.
Divide the cavatappi between bowls. Top with meatballs and tomato sauce. Sprinkle Parmesan and remaining mozzarella over top.
