Tyler Florence

Spaghetti and meatballs with romaine salad

Soy Free

4 Servings, 680 Calories/Serving

35 – 45 Minutes

This easy, updated take on a comfort-food favorite is a collaboration between Sun Basket and Food Network Chef Tyler Florence.

Ingredients

  • 7 ounces spaghetti
  • Fresh flat-leaf parsley
  • 10 ounces ground beef
  • 5 ounces ground pork
  • 2 pasture-raised organic eggs
  • ⅓ cup whole wheat panko bread crumbs
  • Meatball spice blend (granulated garlic - onion powder - dried oregano)
  • 3 tablespoons grated Parmesan
  • 1 cup mirepoix (onions - carrots - celery)
  • Sun Basket marinara (tomatoes - olive oil - tomato paste - balsamic vinegar - fresh garlic - salt - black pepper)
  • 1 romaine heart
  • 1 carrot
  • Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
  • Fresh basil

Chef's Tip

Before shaping and cooking the meatballs, you can test the seasoning by cooking a tablespoon or so of the meat mixture in a small frying pan over medium-high heat on the stove top, then season the mixture with more salt and pepper, if needed.


Instructions

1

Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Add the spaghetti and cook until just tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the spaghetti cooks, prepare the meatballs and sauce.

2

Make the meatballs

  • Strip the parsley leaves from the stems.
  • Finely chop the parsley leaves.
  • 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. Repeat with the ground pork.
In a large bowl, using a whisk or fork, blend the eggs with the panko, parsley, and meatball spice blend. Add the beef, pork, and half the Parmesan (set aside the other half for garnish). Season with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Cook the meatballs and sauce

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned but not yet cooked through, 2 to 3 minutes per side. Transfer the meatballs to a plate. Pour off all but 1 tablespoon oil from the pot.
In the same pot, add the mirepoix, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes. Add the marinara and meatballs and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the meatballs are cooked through, 3 to 5 minutes. Season to taste with salt and pepper.
While the meatballs and sauce cook, prepare the salad.

4

Make the salad

  • Trim off the root end from the romaine.
  • Coarsely tear the romaine leaves.
  • Scrub or peel the carrot and trim off the top. Using a peeler, peel the carrot into ribbons.
In a large bowl, combine the romaine, carrot, and as much house dressing as you like and toss to coat. Season to taste with salt and pepper.

5

Prep the basil; finish the spaghetti

  • Strip the basil leaves from the stems; coarsely tear the leaves.
Add the spaghetti to the pot with the meatballs and sauce and toss to coat. Sprinkle with the remaining Parmesan and basil.

6

Serve

Transfer the spaghetti and meatballs to individual bowls. Serve the salad and remaining dressing on the side.

Kids can!
  • Strip the parsley leaves.
  • Tear the romaine.
  • Dress the salad.
  • Prepare the basil.
  • Sprinkle on the Parmesan and basil.

Nutrition per serving: Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 7g (35% DV), Cholesterol: 205mg (68% DV), Sodium: 540mg (23% DV), Carbohydrates: 57g (19% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat, eggs

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