Mini Beef Meatballs over Pasta Caprese
with Mosto Cotto & Mini Bocconcini
Cooking time
25 minutes
Servings
4
Calories
750 /serving
What’s better than a fresh Caprese salad? Caprese pasta, that’s what! All the usual suspects are present and accounted for: sweet cherry tomatoes, bocconcini and plenty of fresh basil pesto—plus a dash of mosto cotto. We’ve thrown in mini beef meatballs for a hearty boost and leafy greens for extra bite. Everything is served over curly mafalda pasta. Finish with a drizzle of oil and an Italian chef’s kiss: a flavour-packed pasta that’s sure to please all.
We will send you:
- 510g Ground beef
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 280g Cherry tomatoes
- 60ml Basil pesto
- 30ml Mosto cotto
- 30ml Vegetable demi-glace
- 340g Mafalda
- 50g Mini bocconcini
- 12g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper (S&P)
1 Egg
Total Fat
35 g
Saturated Fat
11 g
Sodium
240 mg
Total Carb
68 g
Sugars
7 g
Protein
43 g
Fibre
5 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Prepare the mini meatballs
Meanwhile, in a large bowl, combine the beef, 1 egg, ⅔ of the spices and S&P. Form into mini meatballs about the size of a dollar coin.
Cook the mini meatballs
In a large, high-sided, pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 7 to 9 min., until golden brown and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, halve the tomatoes. In a medium bowl, combine the bocconcini, ¼ of the mosto cotto, 1 tbsp oil, a pinch of the remaining spices and S&P.
Combine the pasta & serve
Heat the reserved pan on medium-high. Add the tomatoes, remaining spices and S&P. Sauté, scraping up any browned bits, 1 to 2 min., until beginning to soften. Add the pasta, pesto, demi-glace and reserved cooking water. Cook, stirring frequently, 2 to 3 min., until combined and heated through. Divide the pasta between your bowls. Top with the meatballs, bocconcini and baby greens. Drizzle with the remaining mosto cotto; season with S&P. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
