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Protein Swap | Easy Spoon-Drop Beef Meatballs & Spaghetti

with Veggie-Ful Sauce

Cooking time

25 minutes

Servings

4

Calories

660 /serving

Protein Swap | Easy Spoon-Drop Beef Meatballs & Spaghetti

with Veggie-Ful Sauce

It’s so easy to make these meatballs, little helpers may want to prepare them. Shape ground beef using two spoons and simply drop them into tomato sauce to cook. You'll add leafy greens to the pan, followed by the pasta: spaghetti, of course!

We will send you:

510g Canadian-raised lean ground beef
1 Onion (or shallot)
2 Celery stalks
240g Baby greens (baby spinach or kale)
3 Garlic cloves
400ml Tomatoes (canned)
340g Spaghetti
20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Mustard, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer

Total Fat
22 g

Saturated Fat
8 g

Sodium
620 mg

Total Carb
79 g

Sugars
9 g

Protein
40 g

Fibre
8 g

Preparation

Mise en place

Bring a large pot of salted water to a boil. Small-dice the celery. Halve, peel and small-dice the onion. Mince the garlic.

Start the sauce

In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion, garlic and celery. Sauté, 3 to 4 min., until softened. Add the canned tomatoes, spices, ½ cup water and S&P; bring to a boil. Reduce to a simmer.

Cook the meatballs & finish the sauce

Using 2 spoons, form the beef into 16 rough meatballs, dropping them into the pan of sauce as you go. Cook, partially covered, stirring occasionally, 10 to 12 min., until the meatballs* are cooked through and the sauce has reduced.

Boil the pasta

Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.

Combine the pasta

To the pan, add the spinach. Cook, stirring often, 1 to 2 min., until just wilted. Add the pasta and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until the spinach has wilted and the pasta is combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.