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Flexitarian Spaghetti and Meatballs
Made with ground pork and lentils, these flexitarian meatballs cook right in the sauce for an easy and healthy take on a classic.
Pairing: Upside Down Golden Ale
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 2 (with leftovers)
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
- 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
Instructions
- Meatballs: 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.
- 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.
- Drop meatballs into sauce; cover and cook for 18 to 20 minutes or until meatballs are cooked through. Stir in basil.
- Assembly: Meanwhile, cook spaghetti according to package directions; drain well.
- 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.
- 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.
- 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.
Nutrition Facts
Per 1/4 recipe*
- Calories: 720
- Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 990mg
- Carbohydrate : 79g
- Fiber: 9g
- Sugars: 12g
- Protein: 35g
*Nutrition analysis is based on 4 servings to account for the leftovers.
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