Mozzarella beef meatballs
Ready in around 20 mins
- Energy: 3652kj (872Kcal)
- Protein: 45g
- Carbohydrate: 83g
- Fat: 30g
- Contains: Gluten, Egg, Milk, Tree Nuts, Sulphites
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Before cook:
Bring a pot of salted water to the boil
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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.
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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.
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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.
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TO SERVE:
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
- 3 courgettes
- 1 pot of red wine tomato ragu
- 1 pack of rocket
- 1 pot of grated mozzarella
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