Flexitarian Spaghetti And Meatballs

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes Serves: 2 (with leftovers) Pairing: Upside Down Golden Ale
Flexitarian Spaghetti And Meatballs

Made With


Step 1
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.
Step 2
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.
Step 3
Drop meatballs into sauce; cover and cook for 18 to 20 minutes or until meatballs are cooked through. Stir in basil.
Step 4
Assembly: Meanwhile, cook spaghetti according to package directions; drain well.
Step 5
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.
Step 6
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.
Step 7
Tip: 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.
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

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