---
title: "Fusilli with Beef Meatballs"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/fusilli-with-beef-meatballs-5bcf54d7ae08b52732168362
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 774
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 920
  protein: 42
  fat: 48
  saturated fat: 21
  carbohydrates: 75
  sugar: 5
  fiber: 5
  cholesterol: 140
  sodium: 680
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/Meatballs/fusilli-with-beef-meatballs.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Trim and quarter @button mushrooms{8%ounce}, cutting any large pieces into smaller ones. Trim, then thinly slice @scallions{4%unit}, separating greens and whites. Heat a large drizzle of @olive oil{8%teaspoon} in a #large pan{} over medium-high heat.

In a #medium bowl{}, combine @ground beef{20%ounce}, scallion whites, and half the @Tuscan Heat Spice{2%tablespoon}. Season with @salt{} and @pepper{}. Shape into 8-10 meatballs. Add to pan and cook, turning occasionally, until browned and desired doneness is reached, ~{5-7%minutes}. Remove from pan and set aside on a paper-towel-lined plate.

Once water boils, add @fusilli pasta{12%ounce} to pot. Cook until al dente, ~{9-12%minutes}. Scoop out and reserve ½ cup pasta cooking water, then drain well. Return pasta and 1 tablespoon @butter{4%tablespoon} to pot, tossing until butter is melted. Season with salt and pepper.

Heat a large drizzle of olive oil in the 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, ~{6-8%minutes}. Remove from pan and set aside. Wipe out any excess oil in pan.

Lower heat under pan to medium and add 1 tablespoon butter. Once melted, add @flour{2%tablespoon} and stir to combine. Cook until golden, ~{1-2%minutes} ~{1-2%minutes}. Stir in @beef stock concentrate{2%unit} and ¼ cup pasta water. Season with a pinch of @nutmeg{1%teaspoon} (between 1/8 and 1/4 tsp—use the rest as you like), salt, and pepper. Whisk to combine and simmer until thickened, ~{3-6%minutes}.

Gently stir fusilli, meatballs, and mushrooms into pan. If the sauce seems dry, add more pasta water 1-2 tablespoons at a time until pasta is coated in a loose sauce. Season with salt and pepper. Divide between plates. Sprinkle with @Parmesan cheese{½%cup} and scallion greens.