Ingredients
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Cooking spray
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1 large carrot
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4 cups loosely packed fresh kale, torn
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3 cloves garlic
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2 tbsp grated Parmesan
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1/4 cup Italian seasoned bread crumbs
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1 lb 85% lean ground beef
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1 (12 oz) box thin spaghetti
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2 cups diced peppers
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2 cups marinara sauce
Steps
1
Preheat oven to 450°F. Line 2 baking sheets with foil and coat with cooking spray. Heat a large pot of salted water to a boil.
2
Thinly slice the carrot and add to food processor, along with kale and garlic. Pulse until very finely minced, stopping and stirring. Transfer vegetables to a large bowl and combine with the Parmesan and bread crumbs. Season with salt and pepper.
3
Mix in beef and form into 16–18 golf ball-size meatballs. Arrange on baking sheets and coat tops with spray. Bake 12 min., until well browned.
4
Meanwhile, cook spaghetti according to package directions. To a greased 12-inch skillet, add the peppers. Cook on medium-high 8 min., stirring often. Add the marinara and cook 1 min.
5
Add meatballs to skillet, spooning sauce on top. Cover skillet and cook 3 min., until meatballs are cooked through. Serve spaghetti with meatballs and sauce.
Tips
Garnish with basil and additional Parm, if desired.
