Name: Classic Spaghetti & Meatballs with Tomato Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1.02 kg lean ground beef; 42 g Parmesan cheese; 426 g spaghetti pasta; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; salt

Classic Spaghetti & Meatballs with Tomato SauceClassic Spaghetti & Meatballs with Tomato Sauce — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1.02 kg lean ground beef

42 g Parmesan cheese

426 g spaghetti pasta

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

salt

Instructions

Fill a medium saucepan about halfway with water, cover, and bring to a boil.

Wash and dry the fresh produce.

Shave the parsley leaves off the stems; discard the stems and mince the leaves. Transfer half of the parsley to a large bowl and the other half to a small bowl.

Peel and mince the onion.

Peel and mince the garlic; transfer half of the onion and garlic to the large bowl with the parsley and the other half to another small bowl.

Add the ground beef, bread crumbs, and spices to the large bowl with the parsley, onion and garlic mixture. Mix with your hands until well combined.

Using a tablespoon measure, form the meat mixture into rounded meatballs.

Preheat a large sauté pan over medium heat.

Add olive oil to the pan and swirl to coat the bottom.

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.

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.

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.

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.

Finely grate ¾ cup of Parmesan.

Add the spinach to the sauce and fold in until it is wilted. Remove pan from the heat.

To serve, divide pasta between bowls, spoon the sauce and meatballs over top, and sprinkle with the remaining parsley and grated Parmesan. Enjoy!

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