Fusilli with Beef Meatballs

🥘 Ingredients

• beef stock concentrate
  1 unit
• butter
  2 tbsp
• button mushrooms
  8 oz
• flour
  1 tbsp
• fusilli pasta
  4 oz
• ground beef
  8 oz
• nutmeg
  1 pinch
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• scallions
  4 stalks
• tuscan heat spice
  1 packet

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   button mushrooms scallions ground beef tuscan heat spice fusilli pasta flour beef stock concentrate nutmeg parmesan cheese olive oil butter

   button mushrooms: 8 oz, scallions: 4 stalks, ground beef: 8 oz, tuscan heat spice: 1 packet, fusilli pasta: 4 oz, flour: 1 tbsp, beef stock concentrate: 1 unit, nutmeg: 1 pinch, parmesan cheese: ¼ cup, olive oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and quarter button mushrooms, cutting any large pieces into smaller ones. Trim, then thinly slice scallions, separating greens and whites. Heat a large drizzle of olive oil in a large pan over medium-high heat.
3. 

   3

   In a medium bowl , combine ground beef, scallion whites, and half the tuscan heat spice. Season with salt and pepper. Shape into 8-10 meatballs. Add to pan and cook, turning occasionally, until browned and desired doneness is reached ⏱️ 6 minutes . Remove from pan and set aside on a paper-towel-lined plate.
4. 

   4

   Once water boils, add fusilli to pot. Cook until al dente ⏱️ 10 minutes . Scoop out and reserve ½ cup pasta cooking water, then drain well. Return pasta to pot along with butter and toss to melt. Season with salt and pepper.
5. 

   5

   Heat a large drizzle of olive oil in pan used for meatballs over medium-high heat, then add mushrooms and remaining tuscan heat spice. Season with salt and pepper. Cook until browned and crisp ⏱️ 7 minutes . Remove from pan and set aside. Wipe out any excess oil in pan.
6. 

   6

   Lower heat under pan to medium and add remaining butter. Once melted, add flour and stir to combine. Cook ⏱️ 1 minutes . Stir in beef stock concentrate and ¼ cup pasta water. Season with a pinch of nutmeg, salt, and pepper. Whisk to combine and simmer until thickened ⏱️ 4 minutes .
7. 7

   Gently stir fusilli, meatballs, and mushrooms into pan. If sauce seems dry, add more pasta water 1-2 tbsp at a time until pasta is coated in a loose sauce. Season with salt and pepper. Divide between plates. Sprinkle with parmesan cheese and scallion greens.