Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Bucatini with Meatballs and Cashew Pesto
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 331
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 269 mg
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 331
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 269 mg
Ingredients
Meatballs and Pasta:
Cashew Pesto:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- For the meatballs and pasta: Heat the oil in a large skillet over medium-high heat. Add the spinach and cook, stirring, until wilted and tender, 3 to 4 minutes. Transfer to a cutting board to cool slightly, then chop the spinach finely.
- Meanwhile, combine the chicken, veal, breadcrumbs, milk, Parmigiano-Reggiano, garlic powder, onion powder, ketchup, brown sugar, egg, salt and pepper and spinach in a large mixing bowl. Use your hands to gently mix the ingredients until just combined. Gently roll the mixture into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet; if the mixture is too loose, mix in a little more breadcrumbs.
- Bake the meatballs until cooked through, about 22 to 24 minutes. Switch the oven to broil; broil the meatballs on high until browned, 4 to 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions for al dente. Drain, reserving some of the pasta cooking water. Put the pasta back in the pot.
- For the cashew pesto: Combine the basil, garlic, cashews, Parmigiano-Reggiano, oil, 1/4 cup water and salt and pepper in a blender and blend until smooth.
- Gently toss the hot pasta with the pesto in the pot, adding some pasta cooking water if necessary for a creamy sauce. Top with the meatballs. Drizzle with olive oil and enjoy!
