Zesty Bison Meatballs and Pasta
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Zesty Bison Meatballs and Pasta

Zesty Bison Meatballs and Pasta

with Ricotta, Garlic Bread and Fresh Salad

Not your average pasta, this recipe ups the ante with savoury meatballs seasoned with a zesty garlic spice blend as well as creamy ricotta. A fresh side salad brings balance while herb and garlic toasties add crunch and the ultimate scarpetta for that saucy plate!

Tags:
Discovery
Allergens:
Milk
Barley
Wheat
Rye
Sesame
Soy
Oats
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
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

100 g

Ricotta Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

170 g

Rigatoni

(Contains Wheat)

132 g

Mini Cucumber

56 g

Spring Mix

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Crushed Tomatoes with Garlic and Onion

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Milk*

(Contains Milk)

1.5 tbsp

Oil*

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Nutrition Values

Calories1070 kcal
Fat45 g
Saturated Fat23 g
Carbohydrate115 g
Sugar19 g
Dietary Fiber10 g
Protein54 g
Cholesterol145 mg
Sodium1910 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
Small Bowl
Medium Bowl
Large Non-Stick Pan
Silicone Brush
Baking Sheet

Instructions

Cook pasta
1

Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Prep
2

Meanwhile, thinly slice cucumbers.Finely chop parsley.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to mix. (NOTE: This is your dressing.)Melt 1 tbsp (2 tbsp) butter in the microwave in a small bowl. Add half the parsley and 1 tsp (2 tsp) Zesty Garlic Blend. Stir to mix. (NOTE: This is your herb butter.)Add ricotta, half the Parmesan and remaining parsley to a medium bowl. Season with salt and pepper. Stir to mix.

Form meatballs
3

Combine breadcrumbs and 1 tbsp (2 tbsp) milk in another large bowl.Add bison, remaining Parmesan and remaining Zesty Garlic Blend to the bowl. Season with salt and pepper. Mix to combine. Roll into 8 equal-sized balls(16 meatballs for 4 ppl).

Sear meatballs and start sauce
4

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then meatballs. Cook, turning meatballs, until browned on most sides, 1-2 min per side. (Note: It's okay if meatballs don't cook all the way through in this step!)Reduce heat to medium. Add crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to mix.

Finish meatballs and garlic bread
5

Bring sauce to a simmer, then cover with a lid. Cook, stirring occasionally, until sauce has thickened slightly and meatballs are cooked through, 4-6 min.**While sauce cooks, halve ciabatta and place cut-side up on an unlined baking sheet.Brush ciabatta with herb butter.Broil in the middle of the oven until golden brown, 1-2 min. (TIP: Keep your eye on ciabatta so they don't burn!)

Finish and serve
6

Add cooked pasta to pan with sauce and meatballs. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Add cucumber and spring mix to the bowl with dressing. Toss to coat.Divide salad, pasta and garlic bread between plates. Dollop ricotta mixture over pasta.