Spaghetti, Spinach & Meatballs

Perfectly Balance Your Plate
Serve with 1 1⁄2 cups mixed greens with seasonal veggies.
Ingredients
Meatballs:
3⁄4 lb (340 g) lean ground beef, chicken, or pork
2 tbspHerb & Garlic Dip Mix
2 tbsp grated Parmesan cheese, optional
Pasta:
3⁄4 lb (340 g) dry spaghetti noodles
2 cupsMarinara Sauce, prepared
8 cups baby spinach
Parmesan cheese curls, optional
Smoky Roasted Tomato Nutritional Yeast Topper, to taste
Preparation
- For meatballs, preheat oven to 450° F. Line a Sheet Pan with a Sheet Pan Liner.
- In bowl, combine meat with dip mix. To prevent sticking, moisten hands with water and form mixture into balls. Use about 2 tbsp mixture per meatball.
- Place on pan; bake for 10 min. Reduce heat to 350° F and continue baking until firm, 8–10 more min.
- Meanwhile, cook pasta according to package directions. Heat sauce in a large frying pan. Add drained pasta and half the spinach. Stir to coat noodles and wilt spinach, 1–2 min.
- Spoon into bowls; top with meatballs, remaining spinach and cheese, if desired. Generously shake on topper.
Nutritional Information
Per serving: Calories 510, Fat 14 g (Saturated 5 g, Trans 0 g), Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 55 g (Fibre 6 g, Sugars 4 g), Protein 36 g.
Tips
Make skinny Parmesan curls using the 4-in-1 Mandoline or a Y-peeler.