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Mini Beef Meatballs over Pasta Caprese

with Balsamic Glaze & Bocconcini Pearls

Cooking time

25 minutes

Servings

4

Calories

780 /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 pearls, plenty of fresh basil pesto and a rich balsamic glaze. We’ve also gone and thrown in classically spiced mini beef meatballs for a hearty boost and leafy greens for that extra bite. Everything is served over curly mafalda pasta; finish with a drizzle of olive oil like the Italian chefs do and presto! You have an easy and flavour-packed weeknight pasta that’s sure to please all.

We will send you:

  • 450g Ground beef
  • 60g Baby arugula (or baby spinach)
  • 280g Cherry tomatoes
  • 60ml Basil pesto
  • 30g Balsamic glaze
  • 30g Vegetable demi-glace
  • 340g Mafalda
  • 75g Bocconcini pearls
  • 12g Mini meatball spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil, basil, black pepper)

Contains: Egg, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Oil
Salt & pepper
1 Egg
Total Fat
35 g
Saturated Fat
11 g
Sodium
420 mg
Total Carbs
71 g
Sugars
11 g
Protein
42 g
Fibres
5 g
Preparation
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Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta to the boiling water. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside.
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Prepare the mini meatballs
In a large bowl, combine the beef and 1 egg; season with ⅔ of the spice blend and S&P. Gently mix until combined. Using your hands, form the mixture into mini meatballs about the size of a ping pong ball.
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Cook the mini meatballs
In a large, high-sided, pan, heat a drizzle of oil on medium-high. Add the mini meatballs* and cook, partially covered and stirring occasionally, 7 to 9 minutes, until golden brown and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the mini meatballs cook, halve the cherry tomatoes. In a medium bowl, combine the bocconcini pearls, ¼ of the balsamic glaze and 1 tbsp olive oil; season with a pinch of the remaining spice blend and S&P to taste.
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Finish & serve
Heat the reserved pan of fond on medium-high. Add the cherry tomatoes; season with the remaining spice blend and S&P. Cook, 1 to 2 minutes, until the tomatoes start to soften. Add the cooked pasta, pesto, demi-glace and reserved cooking water; cook, stirring frequently, 2 to 3 minutes, until combined and heated through. Divide the finished pasta between your bowls. Top with the mini meatballs, bocconcini and arugula. Drizzle with the remaining balsamic glaze and olive oil; season with S&P. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.