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Cheesy Stuffed Meatballs

Cheesy Stuffed Meatballs

with Saucy Cavatappi Pasta

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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!

Tags:Family Friendly

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

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

250 g

Ground Beef

170 g



¾ cup

Mozzarella Cheese, shredded


¼ cup

Parmesan Cheese, grated


¼ cup

Basil Pesto


1 tbsp

Garlic Puree

56 g

Red Onion

¼ cup

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Sesame/Sésame, Soy/Soja)

56 g

Baby Spinach

370 mL

Crushed Tomatoes

Not included in your delivery

½ tbsp


1.25 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1080 kcal
Fat52 g
Saturated Fat16 g
Carbohydrate100 g
Sugar17 g
Dietary Fiber9 g
Protein54 g
Cholesterol110 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
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. (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.