Spaghetti and Meatballs

Spaghetti and Meatballs

You’ll Need

  • 2 Tbsp extra virgin olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb ground turkey (or pork)
  • 1 carrot, shredded
  • 1 cup fresh spinach, very finely chopped
  • ¾ cup whole-wheat breadcrumbs
  • ¼ cup parmesan cheese
  • 1 egg, beaten
  • 1 tsp Kosher salt
  • ½ tsp freshly ground pepper
  • 1 jar (700 ml) or 2 cans (398 ml) low sodium tomato or pasta sauce
  • ½ tsp Kosher salt
  • ½ tsp freshly ground pepper
  • 450g (½ pkg) dried spaghetti
  • Freshly grated parmesan cheese

Prep and Cook

  • 1
    Preheat oven to 400 degrees.
  • 2
    Heat olive oil in a small skillet, add onions and garlic and cook over medium heat, stirring occasionally, until softened, about 10 minutes.
  • 3
    Remove from heat and let cool.
  • 4
    In a large mixing bowl, combine beef, turkey, carrot, spinach, bread crumbs, parmesan cheese, egg, salt and pepper (use a fork or your hands to mix until combined).
  • 5
    Stir in half of the cooked onions and garlic mixture (keeping the rest aside for the sauce).
  • 6
    Using your (well washed) hands, form meat mixture into 1 1/2" balls and space equally on nonstick baking sheets.
  • 7
    Bake in the centre of the oven for approximately 15 minutes or until cooked through (break open a meatball to check).
  • 8
    Use remaining cooked onion and garlic mixture and add to low sodium tomato sauce and season with salt and pepper.
  • 9
    Bring sauce to a boil, reduce heat and simmer while you cook the noodles in another pot.
  • 10
    In a large pot of boiling, salted water, cook spaghetti until al dente.
  • 11
    Drain, rinse and top with sauce and meatballs.
  • 12
    Serve immediately with freshly grated parmesan cheese.
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