Mozzarella beef meatballs
Ready in around 25 mins
- Energy: 3205kj (767Kcal)
- Protein: 49g
- Carbohydrate: 52g
- Fat: 34g
- Contains: Milk, Egg, Tree nuts, Sulphites
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BEFORE COOKING:
Bring a pot of salted water to the boil.
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1. TO COOK THE MEATBALLS AND TOMATO RAGU:
Place the premium beef mince in a bowl with the grated mozzarella, 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 then form meatballs a little smaller than a golf ball. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the meatballs and cook for 3-4 mins turning until brown all over. Pour in the red wine tomato ragu, 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 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:
Separate the GF fresh tagliatelle strands, then add to the pot of boiling water and cook for 3 mins. Add the courgette ribbons and cook for a further 30 secs then drain reserving 2 tbsps of cooking water. Tip the tagliatelle and courgette ribbons back into the pot and mix through the cooking water with a drizzle of olive oil, chopped parsley and season well with salt and pepper.
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TO SERVE:
Twist GF tagliatelle and courgettes into pasta bowls. Top with mozzarella meatballs and red wine ragu sauce. Spoon over some basil pesto finishing with a sprinkle of rocket and toasted pinenuts.
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- 1 pack of premium beef mince
- 1 pack of GF fresh tagliatelle
- 1 pot of basil pesto
- 1 pot of red wine tomato ragu
- 1 pot of grated mozzarella
- 1 sachet of toasted pinenuts
- 1 bag of rocket
- 1 courgette
- 1 bag of parsley
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