Cheesy Stuffed Turkey Meatballs
with Saucy Cavatappi Pasta
Sleeves rolled up! 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
6 unit(s)
Garlic, cloves
1 unit(s)
Shallot
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
56 g
Baby Spinach
Not included in your delivery
½ tbsp
Oil*
1.25 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 turkey, breadcrumbs, half the pesto and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form turkey mixture into 8-9 equal 2 tbsp-sized patties (16-18 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 1/2 cup pasta water (dbl for 4 ppl). Drain cavatappi and return 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, add meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 14-15 min.** (TQ: TIMING ON MEATBALLS)
While meatballs cook, heat a large non-stick pan over medium 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, remaining 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 over Parmesan.
