Protein Swap | Easy Spoon-Drop Chorizo Meatballs & Spaghetti
with Veggie-ful Sauce
Cooking time
25 minutes
Servings
4
Calories
650 /serving
It’s so easy to make these meatballs, little helpers may want to prepare them. Shape pre-seasoned chorizo using two spoons and simply drop them into tomato sauce to cook. You'll add leafy greens to the pan, followed by spaghetti, of course!
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Celery stalk
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Garlic cloves
- 1 Onion (or shallot)
- 400ml Tomatoes (canned)
- 340g Spaghetti
- 20g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, 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
7 g
Sodium
810 mg
Total Carb
82 g
Sugars
9 g
Protein
35 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 sausage meat 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.
Plate your dish
- Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
