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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!
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
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*
Nutrition Values
Utensils
Instructions
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.
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.
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).
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.
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!)
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.
