Spaghetti, Spinach & Meatballs

30 min
4 servings
$3.23/serving

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.

Shop This Recipe

Herb & Garlic Dip Mix

Marinara Sauce Mix

Sheet Pan Liner