Zesty Bison Meatballs and Pasta
with Ricotta, Garlic Bread and Fresh Salad
Not your average pasta, this recipe ups the ante with savoury meatballs seasoned with a zesty garlic spice blend as well as creamy ricotta. A fresh side salad brings balance while herb and garlic toasties add crunch and the ultimate scarpetta for that saucy plate!
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
Lean Ground Bison
100 g
Ricotta Cheese
(Contains: Milk)
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 unit(s)
Mini Cucumber
56 g
Spring Mix
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Barley, Oats, Rye, Sesame, Soy May contain traces of: Soy, Triticale, Fish, Egg, Sulphites, Peanuts, Crustaceans, Mustard, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Milk, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Sesame, Soy, Peanuts, Mustard, Tree nuts, Milk, Wheat)
Not included in your delivery
1 tbsp
Milk*
(Contains: Milk)
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, thinly slice cucumbers.
- Finely chop parsley.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to mix. (NOTE: This is your dressing.)
- Melt 1 tbsp (2 tbsp) butter in the microwave in a small bowl. Add half the parsley and 1 tsp (2 tsp) Zesty Garlic Blend. Stir to mix. (NOTE: This is your herb butter.)
- Add ricotta, half the Parmesan and remaining parsley to a medium bowl. Season with salt and pepper. Stir to mix.
- Combine breadcrumbs and 1 tbsp (2 tbsp) milk in another large bowl.
- Add bison, remaining Parmesan and remaining Zesty Garlic Blend to the bowl. Season with salt and pepper. Mix to combine.
- Roll into 8 equal-sized balls(16 meatballs for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then meatballs. Cook, turning meatballs, until browned on most sides, 1-2 min per side. (Note: It's okay if meatballs don't cook all the way through in this step!)
- Reduce heat to medium. Add crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to mix.
- Bring sauce to a simmer, then cover with a lid. Cook, stirring occasionally, until sauce has thickened slightly and meatballs are cooked through, 4-6 min.**
- While sauce cooks, halve ciabatta and place cut-side up on an unlined baking sheet.
- Brush ciabatta with herb butter.
- Broil in the middle of the oven until golden brown, 1-2 min. (TIP: Keep your eye on ciabatta so they don't burn!)
- Add cooked pasta to pan with sauce and meatballs. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Add cucumber and spring mix to the bowl with dressing. Toss to coat.
- Divide salad, pasta and garlic bread between plates.
- Dollop ricotta mixture over pasta.
