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Beef Meatballs over Sweet Potato ‘Spaghetti’

with Spinach & Cherry Tomato Salad

Cooking time

25 minutes




870 /serving

We love that we can just spiralize sweet potatoes for a healthy twist on pasta dishes. This whole-food noodle alternative shines in this classic spaghetti-and-meatball situation, made with protein-rich ground beef jazzed up with our house seasoning, plus fresh basil and a snowfall of Parm on top. Serve a spinach salad on the side and indulge in your own Lady and the Tramp moment.

We will send you:

  • 340g Ground beef (High-protein serving)
  • 90g Baby spinach
  • 300g Spiralized sweet potatoes
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 25g Diced onions
  • 280g Cherry tomatoes
  • 15ml Tomato paste
  • 15ml Balsamic vinegar
  • 25g Shaved Parmesan
  • 9.5g Meatball & sauce spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Sulphites

You will need:

2 Large pans
Olive oil
Salt & pepper
Total Fat
57 g
Saturated Fat
16 g
650 mg
Total Carbs
47 g
14 g
43 g
9 g
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Prepare & cook the meatballs
In a large bowl, combine the ground beef, ½ the onions and ½ the garlic; season with ⅔ of the spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered and turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce
While the meatballs cook, halve the tomatoes. In a second large pan, heat a drizzle of oil on medium-high. Add the remaining onions and garlic; cook, stirring, 30 sec. to 1 min. Add the tomato paste and cook, stirring, 1 to 2 min., until dark red. Add all but a handful of the tomatoes and cook, stirring frequently, 2 to 4 min., until beginning to soften; season with the remaining spice blend and S&P. Add 1 cup water (double for 4 portions) and cook, stirring frequently, 3 to 5 min., until beginning to thicken.
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Cook the sweet potato ‘spaghetti’
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the spiralized sweet potatoes and cook, stirring frequently, 6 to 8 minutes, until softened. Add ½ the spinach and cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted; season with S&P to taste.
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Make the salad
While the sweet potato ‘spaghetti’ cooks, in a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the remaining spinach and reserved tomatoes. Toss well.
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Finish & serve
To the pan of sauce, add the sweet potato ‘spaghetti’, meatballs and ½ the basil (pick all the leaves off the stems and tear into pieces before adding); toss to combine. Divide the finished sweet potato ‘spaghetti’, meatballs and sauce between your plates. Garnish with the Parmesan and remaining basil. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.