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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 806 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 1 (14.5 oz) can diced tomatoes
  • 4 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 ½ lb lean ground beef
  • 1 oz Parmesan cheese
  • 10 oz spaghetti pasta
  • 2 (8 oz) cans tomato sauce
  • 1 medium yellow onion
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • Italian seasoning
  • panko bread crumbs
  • salt

Instructions

  1. Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  2. Wash and dry the fresh produce.
    • 1 (5 oz) pkg baby spinach
    • 1 small bunch Italian (flat-leaf) parsley
  3. Shave the parsley leaves off the stems; discard the stems and mince the leaves. Transfer half of the parsley to a medium bowl and the other half to a small bowl.
  4. Peel and mince the onion.
    • 1 medium yellow onion
  5. Peel and mince the garlic; transfer half of the onion and garlic to the medium bowl with the parsley and the other half to another small bowl.
    • 4 cloves garlic
  6. Add the ground beef, bread crumbs, and spices to the medium bowl with the parsley, onion and garlic mixture. Mix with your hands until well combined.
    • 1 ½ lb lean ground beef
    • ¼ cup panko bread crumbs
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 tsp Italian seasoning
    • ¼ tsp crushed red pepper
  7. Preheat a large sauté pan over medium heat.
  8. Using a tablespoon measure, form the meat mixture into rounded meatballs.
  9. Add olive oil to the pan and swirl to coat the bottom.
    • 1 tbsp extra virgin olive oil
  10. Once the water is boiling, season with salt and add the pasta. Cook the pasta until desired firmness, 8 to 10 minutes. Once done, drain in a colander.
    • 2 tbsp salt
    • 10 oz (1 quarter coin = 2 oz) spaghetti pasta
  11. Place the meatballs in the pan and cook, stirring occasionally, until they are browned on all sides and almost cooked through, 4 to 5 minutes total. Once done, transfer to a bowl or plate. Cook in batches if necessary.
  12. Once the meatballs have been transferred, add more olive oil to the pan, followed by the remaining onion and garlic. Cook, stirring frequently, until the onion is softened, 3 to 4 minutes.
    • 1 tbsp extra virgin olive oil
  13. Add the diced tomatoes, tomato sauce, and spices to the pan. Return the meatballs to the pan, reduce the heat to medium-low and cook until the meatballs are cooked through and the sauce is slightly thickened, 6 to 8 minutes.
    • 1 (14.5 oz) can diced tomatoes
    • 2 (8 oz) cans tomato sauce
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 tsp Italian seasoning
  14. Finely grate ½ cup of Parmesan.
    • 1 oz Parmesan cheese
  15. Add the spinach to the sauce and fold in until it is wilted. Remove pan from the heat.
  16. To serve, divide pasta between bowls, spoon the sauce and meatballs over top, and sprinkle with the remaining parsley and grated Parmesan. Enjoy!

Nutrition per Serving

Calories
806
Fat
36g
Net Carbs
64g
Protein
48g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stainless steel sauté pan
  • stirring spoon
  • tongs