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Fresh Spinach Pasta with Roasted Garlic Beef Meatballs

& Marinara Sauce

Cooking time

40 minutes

Servings

2 / 4

Calories

919 /serving

We are head-over-heels in love with this fresh spinach pasta! Nothing quite compares to the goodness of a bowl of al-dente pasta served with juicy meatballs and a rich tomato sauce. Determined to create a more healthful version of a classic meatball, we have eliminated the frying step entirely, and are roasting ours to golden brown perfection. A guilt-free pasta dinner; what more can you ask for!

We will send you:

  • 285g Ground beef
  • 1 Yellow onion
  • 114g Baby spinach
  • 15ml Worcestershire sauce
  • 18g Breadcrumbs
  • 796ml Diced tomatoes (canned)
  • 225g Fresh spinach linguini
  • 3 Roasted garlic cloves
  • 25g Parmesan
  • 9.5g Spaghetti spice blend (sugar, sea salt, spices, garlic, onion, sunflower oil)
  • You will need:

    Large pot
    Large pan (high-sided)
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    24 g
    Saturated Fat
    7 g
    Sodium
    1054 mg
    Total Carbs
    109 g
    Sugars
    17 g
    Protein
    55 g
    Fibres
    12 g
    Preparation
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    Mise en place
    Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel, halve and small dice the onion. Mince the roasted garlic.
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    Prepare & cook the meatballs
    In a large bowl combine the ground beef, worcestershire sauce, breadcrumbs, ½ the garlic and ½ the Parmesan; season with S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. Transfer to a parchment lined sheet pan. Roast in the oven, 10 to 12 minutes, until browned.
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    Make the tomato sauce
    While the meatballs cook, in a large high-sided pan heat a drizzle of olive oil on medium-high. Add the onions and cook, 1 to 2 minutes, stirring frequently, until translucent. Add the spice blend and remaining garlic. Cook, stirring frequently, 30 seconds to 1 minutes, until fragrant. Add the diced tomatoes; bring to a boil. Reduce the heat to a simmer, stirring occasionally, 10 to 12 minutes, until the sauce has thickened; season with S&P to taste.
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    Finish the meatballs
    Add the cooked meatballs, and spinach to the pot of sauce. Cook, 5 to 6 minutes, until the meatballs are thoroughly coated with sauce and the spinach is completely wilted; season with S&P to taste.
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    Cook the pasta
    While the sauce and meatballs cook, add the pasta to the pot of boiling water. Cook, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Drain the pasta thoroughly.
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    Finish the meatballs & serve
    Divide the cooked pasta between your plates. Top with the finished meatballs and sauce. Garnish with the remaining Parmesan. Bon appétit!