Spaghetti and meatballs with mushroom marinara and Italian salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghetti and meatballs with mushroom marinara and Italian salad

Spaghetti and meatballs with mushroom marinara and Italian salad

Dairy-Free, Soy-Free, Mediterranean, Protein Plus

2 Servings, 790 Calories/Serving

35–50 Minutes

When we say spaghetti, you say—meatballs, of course! Enjoy this classic match made in heaven finished with mushroom marinara and paired with a crisp Italian salad.

 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat spaghetti (contains eggs)
  • ¼ cup panko
  • 1 organic red onion
  • 10 ounces ground beef
  • 3 ounces organic cremini or other button mushrooms
  • Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
  • 3 ounces organic mixed greens or other leafy greens
  • Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard

Nutrition per serving

Calories 790, Total Fat 37g (47% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 790mg (34% DV), Total Carb. 81g (29% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Separate the spaghetti so the noodles don’t clump together during cooking. Add the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti, reserving 1 cup [2 cups] pasta cooking water. 

While the water heats and the spaghetti cooks, prepare the meatballs.

2

Prep the meatballs

  • In a large bowl, combine the panko and 2 tablespoons [¼ cup] milk (from your pantry) or water. 
  • Peel and finely chop the onion. Set aside ½ cup [1 cup] onion for the sauce and ¼ cup [½ cup] onion for the meatballs; save the rest for the salad or another use. 
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

To the bowl with the panko, add the ground beef and ¼ cup [½ cup] onion; season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Brown the meatballs

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan. 

While the meatballs brown, prepare the mushrooms.

4

Prep the mushrooms; finish the meatballs and sauce

  • Coarsely chop the mushrooms. 

In the same pot used for the meatballs, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and ½ cup [1 cup] onion and cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. 

Add the meatballs, marinara, and reserved pasta cooking water and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the meatballs are cooked through, 4 to 6 minutes. Stir in the spaghetti, toss to coat, and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

When the meatballs and sauce are almost done, prepare the salad. 

5

Make the salad

In a large bowl, toss together the mixed greens, as much of the remaining onion as you like, and half the Italian vinaigrette; season to taste with salt, pepper, and the remaining vinaigrette. 

Serve

Transfer the spaghetti and meatballs to individual bowls and serve the salad on the side.
Kids Can!
  • Salt the water for the spaghetti.
  • Time the spaghetti.
  • Combine the panko and milk. 
  • Measure the onion. 
  • Assemble the salad.