Mini Beef & Feta Meatballs with Farfalle Pasta, Pumpkin & Baby Spinach

Mini Beef & Feta Meatballs with Farfalle Pasta, Pumpkin & Baby Spinach

Ingredients

500g Harvey Beef Mince

200g Australian Fetta

300g Farfalle Pasta

400g Butternut Pumpkin

60g Baby Spinach

Instructions

  1. Pre-heat oven to 180c. Peel & cut pumpkin into a small 2cm dice, toss with 1 tablespoon of olive oil & roast for 15 minutes.
  2. Add beef mince to a large bowl, crumble in half of the fetta cheese. Season with salt & pepper. Use your hands to mix well until a firm ball forms. Mould into small even sized balls.
  3. Cook pasta to packet instructions, then drain and reserve around ½ cup of the pasta water.
  4. Heat a large frypan to a high heat, fry meatballs until golden and cooked through. Add the pasta, water, roasted pumpkin & baby spinach and toss gently.
  5. Serve sprinkled with the remaining fetta cheese.

Servings

4
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