Cheesy Stuffed Turkey Meatballs
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Cheesy Stuffed Turkey Meatballs

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!

Allergènes:
Blé
Lait
Orge
Avoine
Seigle
Sésame
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

250 g

Dinde hachée

170 g

Cavatappis

(Contient Blé)

¾ tasse(s)

Mozzarella, râpée

(Contient Lait)

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

¼ tasse(s)

Pesto au basilic

(Contient Lait Peut contenir Noix, Sulfites)

6 pièce(s)

Gousses d'ail

1 pièce(s)

Concentré de bouillon de bœuf

1 pièce(s)

Échalote

4 cs

Chapelure italienne

(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)

56 g

Bébés épinards

370 ml

Tomates broyées

Pas inclus dans votre livraison

½ cs

Huile*

1.25 cc

Sel et Poivre*

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Informations nutritionnelles

Énergie (kcal)940 kcal
Graisses33 g
dont saturés13 g
Glucides96 g
dont sucres14 g
Fibres10 g
Protéines56 g
Cholestérol145 mg
Sel1830 mg
Gras Trans1 g
Potassium1400 mg
Calcium650 mg
Fer7.5 mg

Ustensiles

Grande casserole
Cuillères à mesurer
Verre doseur
Grand bol
Passoire
Papier sulfurisé
Plaque de cuisson
Grande poêle antiadhésive

Instructions

PREP
1

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.

MAKE MEATBALLS
2

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 8-9 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.

COOK CAVATAPPI
3

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.

BAKE MEATBALLS
4

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

MAKE TOMATO SAUCE
5

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.

FINISH AND SERVE
6

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