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Italian Style Beef and Ricotta Meatballs
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Very High Fibre
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Italian Style Beef and Ricotta Meatballs

with High Fiber Pasta

8 min
Difficulty: 1/3
Italian

Ingredients: Ground beef • Whole grain penne (wheat) (whole grain durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Yellow onion • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Spinach • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.

Allergens

Barley
Oats
Rye
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
Classic-euro-dishes
Quick
New
Ingredients
Ground Beef

Ground Beef

250 g

Ricotta Cheese

Ricotta Cheese

100 g

Baby Spinach

Baby Spinach

56 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Whole Grain Penne

170 g

Marinara Sauce

Marinara Sauce

0.5 cup

Italian Herb Spice Blend

Italian Herb Spice Blend

5 g

Garlic, cloves

Garlic, cloves

1 unit(s)

Yellow Onion

Yellow Onion

0.5 unit(s)

Oil

Oil

1.5 tbsp

Salt

Salt

0.33 tsp

Pepper

Pepper

0.33 tsp

Butter

Butter

1.5 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
    Bring a large pot of salted water to a boil (use same for 4 servings).
    Wash and dry all produce.
  • Peel, then cut half the onion into 1/2-inch pieces (use all for 4 servings).
  • Peel, then mince or grate garlic.
  • Rough chop spinach.

2
Roast meatballs

  • Line a baking sheet with parchment paper.
  • To a large bowl, add beef, half the Italian Herb Spice Blend, garlic, half the ricotta, and breadcrumbs. Season with salt and pepper, then combine.
  • Roll mixture into 8 (16) equal-sized meatballs. Drizzle 1/2 tbsp (1 tbsp) oil over meatballs.
  • Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven for 10-12 min, until golden and cooked through.**

3
Cook pasta

  • To the boiling water, add penne. Cook for 12-14 min,stirring occasionally, until tender but still firm to the bite.
  • Reserve 1 cup (2 cups) pasta water.
  • Strain penne, then return to the pot, off heat.

4
Cook veggies

  • Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, onion, and garlic. Cook for 1-2 min, stirring often, until tender.
  • To the pan, add remaining Italian Herb Spice Blend and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
  • Add marinara sauce and 1/2 cup (1 cup) reserved pasta water. Season with salt and pepper. Stir to combine.
  • Simmer for 1-2 min, stirring often, until sauce has slightly thickened. 

5
Finish sauce and season ricotta

  • To the sauce, add meatballs, pasta, and spinach. Stir to combine.
  • To the remaining ricotta, add 1/2 tsp (1 tsp) oil, season with salt and pepper. Stir to combine.

6
Finish and serve

  • Divide pasta between bowls.
  • Dollop remaining ricotta over top.

7
Modularity step (under step 2)

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chicken.** 

Nutrition per serving

940

kcal

Calories

49

g

Fat

20

g

Saturated Fat

81

g

Carbohydrate

10

g

Sugar

11

g

Dietary Fiber

46

g

Protein

130

mg

Cholesterol

1250

mg

Sodium

1.5

g

Trans Fat

1150

mg

Potassium

250

mg

Calcium

6

mg

Iron

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