Home - Recipes - Spaghetti and Meatballs 2.0

Spaghetti and Meatballs 2.0

No one will ever guess there are 2 servings of veggies in each portion of this Italian-American classic.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
714 calories per serving


> Cooking spray
> 1 large carrot
> 4 cups loosely packed fresh kale, torn
> 3 cloves garlic
> 2 tbsp grated Parmesan 
> 1/4 cup Italian seasoned bread crumbs
> 1 lb 85% lean ground beef
> 1 (12 oz) box thin spaghetti
> 2 cups diced peppers
> 2 cups marinara sauce


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.
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.
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.
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.
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.


Garnish with basil and additional Parm, if desired.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you