Meatballs Marsala
with campanelle pasta and peas
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
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Chef
Nigel Palmer
In Your Box (serves 6)
- 20 oz. Ground Beef
- 12 oz. Campanelle Pasta
- 8 fl. oz. Marsala Wine
- 8 oz. Cremini Mushrooms
- 5 oz. Peas
- 5 oz. Pearl Onions
- 2 oz. Roasted Garlic & Herb Butter
- ½ cup Italian Panko Blend
- 6 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 oz. Flour
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates61g
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Net Carbs58g
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Fat23g
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Protein28g
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Sodium810mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
In a mixing bowl, combine ground beef, panko, 1/2 tsp. salt, and 1/4 tsp. pepper. Form into 12 evenly-sized meatballs. -
2 Cook the Meal
Place slow cooker liner in slow cooker, if desired.
Combine 1 cup water, marsala wine, demi-glace, flour, 1/4 tsp. salt, and 1/4 tsp. pepper in a clean slow cooker.Top with mushrooms, pearl onions, and meatballs.Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4 hours. -
3 Cook the Pasta
After 3 1/2 hours, bring a large pot of salted water to a boil.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Stir peas into slow cooker.Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside. -
4 Finish the Dish
Stir pasta and butter into slow cooker. If sauce is too thick, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card. Bon appétit!
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