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Classic Beef Meatballs
Very High Fibre
Quick
Classic Beef Meatballs

with Spaghetti and Parmesan

10 min
Difficulty: 1/3
Italian

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Large Bowl
Large Non-Stick Pan
Parchment Paper
Measuring Cups
Baking Sheet
Large Pot
Measuring Spoons
Strainer

Tags

Very High Fibre
Classic-euro-dishes
Quick
Pasta-noodles
Fall-flavours
Ingredients
Ground Beef

Ground Beef

250 g

Spaghetti

Spaghetti

170 g

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Italian Seasoning

Italian Seasoning

4.3 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Onion, chopped

Onion, chopped

56 g

Baby Spinach

Baby Spinach

56 g

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Garlic Salt

Garlic Salt

4 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Marinara Sauce

Marinara Sauce

0.5 cup

Pepper*

Pepper*

0.125 tsp

Butter*

Butter*

2 tbsp

Salt*

Salt*

0.06 tsp

Milk*

Milk*

1 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F.
  • Bring a large pot of salted water to a boil over high (use same for 4 servings).
  • Wash and dry all produce.
  • Roughly chop spinach.

2
Cook spaghetti

  • To the boiling water, add spaghetti.
  • Cook for 12-13 min, until tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water. 
  • Strain spaghetti, then return to the pot, off heat.

3
Form and roast meatballs

  • Meanwhile, to a large bowl, add beef, breadcrumbs, 1 tbsp (2 tbsp) milk, half the Italian Seasoning, half the Parmesan and half the garlic salt. Season with pepper, then combine. 
  • Roll mixture into 8 (16) equal-sized meatballs. 
  • On a parchment-lined baking sheet, arrange meatballs. 
  • Roast in the middle of the oven for 10-12 min, turning halfway through, until browned and cooked through.**

4
Start sauce

  • Heat a large non-stick pan over medium-high.
  • When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook for 2 min, stirring often, until onions soften.

5
Finish sauce

  • To the pan, add marinara, broth concentrate, crushed tomatoes, remaining Italian Seasoning, remaining garlic salt and reserved pasta water. Season with pepper, then stir to combine.
  • Cook for 3-4 min, stirring often, until sauce thickens slightly.
  • Add meatballs and spinach. Cook for 1 min, stirring often, until spinach wilts. 

6
Finish and serve

  • Transfer sauce and meatballs to the pot with spaghetti. Toss to coat.
  • Divide beef meatball pasta between bowls.
  • Sprinkle remaining Parmesan over top.

7

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**

Nutrition per serving

910

kcal

Calories

39

g

Fat

18

g

Saturated Fat

99

g

Carbohydrate

18

g

Sugar

10

g

Dietary Fiber

46

g

Protein

125

mg

Cholesterol

1790

mg

Sodium

1.5

g

Trans Fat

1750

mg

Potassium

300

mg

Calcium

8.5

mg

Iron

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