Flexitarian Spaghetti and Meatballs

Ingredients

Meatballs:

• 1/2 lb lean ground pork
• 1 cup cooked brown lentils
• 1/2 cup bread crumbs
• 1 egg
• 3 tbsp olive oil, divided
• 2 tbsp quick oats
• 2 tbsp finely chopped fresh parsley
• 2 tbsp grated Parmesan cheese
• 3 cloves garlic, minced and divided
• 1/2 tsp dried oregano
• 1/4 tsp each salt and pepper
• 1 jar (24 oz) strained, puréed tomatoes
• 1/4 cup thinly sliced fresh basil

Assembly:

• 8 oz spaghetti
• 1 tbsp olive oil
• 1/2 bunch rapini, trimmed and chopped
• 1/4 tsp each salt and pepper
• 1/4 cup grated Parmesan cheese, for serving

Directions

Meatballs: 

1. Mix together pork, lentils, bread crumbs, egg, 1 tbsp olive oil, oats, parsley, Parmesan, 2 tsp minced garlic, oregano, salt and pepper until combined. Roll into 1-inch meatballs.
2. Heat remaining oil in small Dutch oven or high-sided skillet set over medium heat; cook remaining garlic for about 1 minute or until starting to soften. Stir in tomatoes; bring to boil. Reduce heat to medium-low.
3. Drop meatballs into sauce; cover and cook for 18 to 20 minutes or until meatballs are cooked through. Stir in basil.

Assembly: 

1. Meanwhile, cook spaghetti according to package directions; drain well.
2. Heat oil in skillet set over medium heat. Cook rapini, salt and pepper for 3 to 5 minutes or until starting to soften. Stir in 1/4 cup water; cover and cook for 3 to 5 minutes or until tender.
3. Toss spaghetti with enough of the tomato sauce to coat pasta; divide between 2 plates. Top with meatballs and more sauce. Serve with rapini and Parmesan.

Tips

• Use spelt, whole-grain or high-fiber spaghetti if desired.
• Serve leftover meatballs in sandwiches or add to soups.
• Substitute ground beef or turkey for ground pork.