European-Style Beef Meatballs and Cavatappi
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European-Style Beef Meatballs and Cavatappi

European-Style Beef Meatballs and Cavatappi

with Mushroom Sauce and Spinach

Inspired by a classic beef stroganoff, this is anything but your average meatball recipe. Juicy beef meatballs are simmered in a lush and creamy sauce spiked with tangy cream cheese. Discover why these flavours are so beloved!


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g


(Contains Gluten)

227 g


56 g

Baby Spinach

2 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

2 unit(s)

Beef Broth Concentrate

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

2 tbsp


(Contains Milk)

2 tbsp


(Contains Milk)

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat49 g
Saturated Fat21 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber7 g
Protein49 g
Cholesterol125 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Large Bowl
Measuring Spoons
Large Non-Stick Pan



Before starting, 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.Thinly slice mushrooms.Peel, then mince or grate garlic.Roughly chop spinach.

Form meatballs

Add Dijon, breadcrumbs and 2 tbsp (4 tbsp) milk to a large bowl. Stir to combine.Add beef, half of the Parmesan, half of the garlic and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to mixture!).Roll into 10 equal-sized meatballs (20 meatballs for 4 ppl).

Cook pasta

Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.Reserve 1 1/2 cups (3 cups) pasta water, then drain and return cavatappi to the same pot, off heat.

Sear meatballs

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then meatballs. Cook, turning occasionally, until golden, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)Transfer to a plate. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)Discard all but 1 tbsp (2 tbsp) fat from pan. Reheat the same pan over medium-high. Add 2 tbsp (4 tbsp) butter, then swirl the pan until butter is melted, 1 min.

Cook veggies and finish sauce

Add mushrooms. Cook, stirring occasionally to remove browned bits from the bottom of the pan, until softened, 4-5 min. Add remaining garlic, then sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Add meatballs, beef broth concentrates, cream cheese and 1 1/4 cups (2 1/2 cups) reserved pasta water. Stir to combine. Bring to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally, until sauce thickens slightly and meatballs are cooked through, 3-5 min.

Finish and serve

Add cavatappi and spinach to the pan with sauce. Season with salt and pepper. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Divide cavatappi and meatballs between plates.Sprinkle remaining Parmesan over top.