Cheesy Stuffed Meatballs

Cheesy Stuffed Meatballs

with Saucy Cavatappi Pasta

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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!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g



¼ cup

Mozzarella Cheese, shredded


¼ cup

Parmesan Cheese, shredded


¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

6 g


1 unit

Beef Broth Concentrate

50 g


2 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Soy/Soja, Egg/Oeuf, Sesame/Sésame, Sulphites/Sulfite)

56 g

Baby Spinach

370 mL

Crushed Tomatoes

Not included in your delivery

½ tbsp


2.5 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate94 g
Sugar12 g
Dietary Fiber7 g
Protein49 g
Cholesterol105 mg
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Meanwhile, peel, then roughly chop shallot. Peel, then mince or grate garlic.


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 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 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.


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


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 shallot 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.


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