Ingredients
Scale
- 1 lb ground beef or turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach or kale
- 1 cup small pasta (ditalini or orzo)
Instructions
- In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until just blended and form into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5 minutes; remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic in the last minute.
- Stir in crushed tomatoes and broth; season with basil, oregano, and optional red pepper flakes. Bring to simmer.
- Return meatballs to the pot and let simmer for 15-20 minutes until cooked through.
- Add spinach (or kale) and pasta; cook for an additional 8-10 minutes until pasta is al dente.
- Adjust seasoning if needed before serving hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg