Fusilli with Beef Meatballs

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  2 tbsp
• beef stock concentrate
  2 unit
• butter
  4 tbsp
• button mushrooms
  8 oz
• flour
  2 tbsp
• fusilli pasta
  12 oz
• ground beef
  20 oz
• nutmeg
  1 tsp
• olive oil
  2.667 tbsp
• pepper
• salt
• scallions
  4 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   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.

   button mushrooms: 8 oz, scallions: 4 unit, olive oil: 2.667 tbsp
2. 

   2

   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, ⏱️ 5-7 minutes . Remove from pan and set aside on a paper-towel-lined plate.

   ground beef: 20 oz, Tuscan Heat Spice: 2 tbsp, salt, pepper
3. 

   3

   Once water boils, add fusilli pasta 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 to pot, tossing until butter is melted. Season with salt and pepper.

   fusilli pasta: 12 oz, butter: 4 tbsp
4. 

   4

   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.
5. 

   5

   Lower heat under pan to medium and add 1 tablespoon butter. Once melted, add flour and stir to combine. Cook until golden, ⏱️ 1-2 minutes ⏱️ 1-2 minutes . Stir in beef stock concentrate and ¼ cup pasta water. Season with a pinch of nutmeg (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 .

   flour: 2 tbsp, beef stock concentrate: 2 unit, nutmeg: 1 tsp
6. 

   6

   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 and scallion greens.

   Parmesan cheese: ½ cup