Mozzarella beef meatballs
Ready in around 20 mins
- Energy: 3652kj (872Kcal)
- Protein: 45g
- Carbohydrate: 83g
- Fat: 30g
- Contains: Gluten, Egg, Milk, Tree Nuts, Sulphites
Bring a pot of salted water to the boil
1. TO COOK THE MEATBALLS AND NAPOLITANA SAUCE:
Place the premium beef mince in a bowl with the grated mozzarella and season with salt and pepper then mix with a wooden spoon to combine. Dampen your hands with cold water to help stop the mince from sticking. Form meatballs using the mixture that are a little smaller than a golf ball. Heat 1 tbsp of cooking oil in a pan over a medium-high heat and once the pan is hot add the meatballs. Brown for 3-4 mins turning until brown all over. Stir in the red wine tomato ragu and once the sauce is simmering reduce the heat and simmer for 3-4 mins.
2. TO PREPARE THE COURGETTE:
Finely chop the Italian parsley and set aside. Trim the ends off the courgette and discard. Using a peeler pull it lengthways along the courgette to create ribbons.
3. TO COOK THE TAGLIATELLE AND COURGETTE:
Add the tagliatelle to the pot of boiling water, separating the pasta as you add it, so it does not stick together and cook for 3 mins. Add the courgette and cook for a further 30 secs then drain reserving 2 tbsps of cooking water. Tip the tagliatelle and courgette back into the pot and mix through cooking water with 1-2 tbsps of olive oil, chopped parsley and season well with salt and pepper.
Twist tagliatelle and courgette into pasta bowls. Top with mozzarella meatballs and red wine ragu sauce. Spoon over some basil and pinenut pesto finishing with a sprinkle of rocket.
- 1 pack of premium beef mince
- 1 pack of tagliatelle
- 1 pot of basil pesto and pinenuts
- 1 pack of Italian parsley
- 2 courgettes
- 1 pot of red wine tomato ragu
- 1 pack of rocket
- 1 pot of grated mozzarella