Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 2 tablespoons pine nut pesto or pine nuts, to blend into pesto
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: extra Parmesan for serving
Instructions
- In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Form into meatballs.
- Heat olive oil in a skillet. Brown meatballs on all sides, then simmer in marinara sauce for 15 minutes until cooked through.
- Cook pasta to al dente according to package directions. Drain and toss with pine pesto and spinach until just wilted.
- Serve pasta in bowls and top with meatballs and extra sauce. Garnish with Parmesan if desired.
Notes
- Meatballs can be baked at 375°F for 15-20 minutes instead of pan-frying.
- For a gluten-free version, use GF breadcrumbs.
- Vegetarian option: substitute meatballs with mushroom or lentil balls.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Stovetop and oven-baked
- Cuisine: American-Italian Fusion
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
