One-Pan Beef Meatball Ragu Fusilli
with Spinach & Cheddar Cheese
The best meals are the ones cooked in one pan and with mega flavour, which means less time washing up and more time enjoying the meal. This one-pan beef meatball ragu tastes even better than it sounds (and it sounds really good). We envy the cheesy goodness that is packed into every spoonful!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
2
Garlic
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Tomato Paste
1 packet
Passata
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Thyme
1 packet
Cheddar Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
¼ tsp
salt
2 cup
Boiling water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice
carrot into half-moons. Pick thyme leaves.
• In a medium bowl, combine beef mince, fine
breadcrumbs, thyme, the egg, salt and a pinch
of pepper.
• Using damp hands, roll heaped spoonfuls of
mixture into small meatballs (4-5 per person).
Transfer to a plate.
Little cooks: Join the fun by helping combine the
ingredients and shaping the mixture into meatballs!
Make sure to wash your hands well afterwards.
• In a large frying pan, heat a generous drizzle of
olive oil over medium-high heat.
• Cook meatballs, turning, until browned,
3-5 minutes (cook in batches if your pan is
getting crowded). Transfer to a plate.
TIP: The meatballs will finish cooking in step 4!
• Return pan to medium-high heat with a drizzle
of olive oil.
• Cook carrot, tossing, until tender, 4-5 minutes.
• To the pan, add garlic & herb seasoning, garlic
and tomato paste and cook until fragrant,
1 minute.
• Add fusilli, passata, stock concentrate, the
boiling water(see ingredients), brown sugar
and cooked meatballs to the pan, gently stirring
to combine.
• Bring to the boil, then reduce heat to
medium-low. Cover with a lid and simmer,
stirring occasionally, until fusilli is 'al dente',
13-15 minutes.
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
• Remove lid from pan, then stir through baby
spinach leaves, the butter and half the Cheddar
cheese, until wilted and melted,
1 minute. Season to taste.
• Divide one-pan beef meatball ragu fusilli
between bowls.
• Sprinkle over remaining Cheddar cheese to
serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling
over the cheese!
