European-Style Meatballs and Cavatappi
with Mushroom Sauce and Spinach
Inspired by a classic beef stroganoff, this is anything but your average meatball recipe. Juicy bison 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.
Lean Ground Bison
Parmesan Cheese, shredded
Beef Broth Concentrate
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Cream Sauce Spice Blend
Not included in your delivery
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.
Add Dijon, breadcrumbs and 2 tbsp (4 tbsp) milk to a large bowl. Stir to combine.Add bison, 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).
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.
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.
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.**
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.