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Italian meatballs

with peperonata sauce and wholwheat fusilli

Ready in around 25 mins

RECIPE FACT:
Peperonata is a traditional Italian sauce containing capsicum. Capsicums provide an excellent source of Vitamin C and are a good source of dietary fibre.
Nutritional Info:
  • Energy: 2245kj (536Kcal)
  • Protein: 38g
  • Carbohydrate: 47g
  • Fat: 26g
  • Contains: Milk, Gluten
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE FUSILLI AND THE BROCCOLINI:

    Pour boiling water from the kettle into a pot, add some salt and bring to a boil over a high heat. Trim the woody ends off the broccolini and cut into bite sized pieces. Once the water is boiling, add the wholewheat fusilli and cook for 10-11 mins. Add the broccolini to the water in the last 3 mins of cooking. Drain both into a colander.

  • 2. TO COOK THE MEATBALLS AND PEPERONATA SAUCE:

    Remove the core and seeds of the yellow capsicums and slice into 1 cm strips. Open the packet of Italian seasoned beef mince and form the mince into balls just smaller than golf balls. Spray a non-stick frying pan with oil and place over a medium heat. Once the pan is hot, add the meatballs, season with salt and cook for 6-7 mins. Add the capsicum slices to the pan and cook for a further 2-3 mins. Add the fusilli, broccolini and the peperonata sauce into the pan and heat, stirring for 30-60 secs. Remove from the heat and fold through the rocket.

  • TO SERVE:

    Spoon meatballs, pasta and peperonata sauce into bowls. Sprinkle with shaved parmesan.

Ingredients In your box:
  • 1 pack of Italian seasoned beef mince
  • 1 bag of whole-wheat fusilli
  • 1 pot of peperonata sauce with olives
  • 1 pot of shaved parmesan
  • 1 bag of broccolini
  • 2 yellow capsicums
  • 1 bag of rocket

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