- 20 mins
- 50 mins
Ingredients
- Meatballs
- 1 1/2 lb ground beef, 80% lean
- 2 large carrots, coarsely grated
- 1 zucchini, coarsely grated
- 1 cup whole wheat bread crumbs
- 2 large eggs, scrambled
- 1/4 cup crushed tomatoes, from can below
- 1/4 cup parmigianno-reggiano cheese, grated
- 1 TBSP minced garlic
- 1/2 TBSP salt
- 1 tsp black pepper, ground
- 1/2 tsp oregano, dried
- Tomato-Based Spaghetti Sauce
- 28 oz can whole peeled tomatoes w/ juice
- 14.5 oz can crushed tomatoes
- 2 red bell peppers, roasted/ sweated/ peeled
- 2 cups frozen chopped turnip or collard greens
- 1/2 yellow onion, diced
- 2 TBSP minced garlic
- 1/4 cup Italian parsley, coarsely chopped
- 1 1/2 TBSP sugar
- 1/2 tsp oregano, dried
- 3 TBSP extra virgin olive oil
- salt and pepper to taste
- Pasta
- 1 pack spaghetti noodles, 16oz, enriched
- water (to boil)
- salt (optional)
- 2 TBSP cold butter
- Garnish
- parmigianno-reggiano cheese, grated
- parsley, chopped
- crushed red pepper flakes
Preparation
Step 1
Boil water for spaghetti noodles and cook according to package instructions. Add salt if desired. When done, drain noodles in colander (do not rinse) and add cold butter while noodles are still hot. Toss to distribute and melt butter. Adds flavor to the spaghetti and prevents clumping. Set aside.
In the meantime, make the meatballs. Mix all ingredients for the meatballs, working quickly. Do not overwork the mixture or you'll get compact meatballs. Form 1.5" round meatballs, rolling them evenly between the palms of your hands. Makes about 20 meatballs. Set aside.
To make the tomato sauce, heat a large skillet on the stove. Add extra virgin olive oil, onion and garlic. Saute until translucent and slightly golden, roughly 5 minutes. Meanwhile, in a blender, combine canned whole tomatoes with roasted red bell peppers (seeds and stems removed), turnip greens, and Italian parsley. Pulse just until blended to a medium texture with no large chunks.
When onion and garlic are ready, add into skillet the blended tomato puree, can of crushed tomatoes, sugar, and oregano. Add salt and pepper to taste. Stir to combine. Heat to simmer, then turn heat down to medium low.
Now nestle the meatballs into the sauce, arranging them in a single layer. Simmer covered for 10 minutes. Flip meatballs. Simmer covered for another 10 minutes.
Place swirls of spaghetti noodles on a plate topped with healthy tomato sauce and meatballs. Spaghetti and meatballs or meatballs and spaghetti? You choose. Serve hot with grated parmigiano-reggiano cheese, chopped parsley, and crushed red pepper on the side. Enjoy!