Total Time:

15 min(Preparation) / 20 min(Cooking)



Spaghetti with Mini Sicilian Meatballs and Italian Greens


1/4 cup (60 mL)olive oil, divided
3 clovesgarlic, thinly sliced
1/4 tsp (1 mL)red chili flakes, divided (optional)
2 cups (500 mL)stemmed and chopped kale
2 cups (500 mL)chopped Swiss chard
1/2 tsp (2 mL)salt
1/4 tsp (1 mL)freshly ground pepper
2 cups (500 mL)baby spinach
1/2 cup (125 mL)beef broth
1/4 cup (60 mL)grated Parmesan cheese
1/4 cup (60 mL)torn basil leaves
1 tsp (5 mL)lemon zest
1/2 lb (250 g)lean ground beef
1/2 lb (250 g)lean ground veal
1/4 cup (60 mL)breadcrumbs
2 tbsp (30 mL)finely chopped fresh parsley
1 tbsp (15 mL)grated Parmesan cheese
1egg, beaten
1 clovegarlic, minced
3 tbsp (45 mL)currants
3 tbsp (45 mL)pine nuts
1/2 tsp (2 mL)dried oregano
1/2 tsp (2 mL)each salt and freshly ground pepper


Cook spaghetti according to package directions. Reserving 1/4 cup (60 mL) pasta water; drain.
Mini Sicilian Meatballs: Mix ground beef and veal with breadcrumbs, parsley, cheese, egg, garlic, currants, pine nuts, oregano, salt and pepper until combined. Roll into 48 1-inch meatballs and arrange on parchment paper lined baking sheet. Bake in 400°F (200°C) oven for 10 to 15 minutes or until browned and cooked through.
Meanwhile, heat 2 tbsp (30 mL) oil in large skillet set over medium heat. Cook garlic and hot pepper flakes for 1 to 2 minutes. Stir in kale, Swiss chard, salt and pepper; cook for 1 to 2 minutes. Stir in baby spinach and cook until wilted. Add remaining olive oil, broth and Parmesan cheese. Bring to boil.
Toss in hot, cooked pasta and pasta water until coated. Toss in Mini Sicilian meatballs, basil and lemon zest. Garnish with remaining hot pepper flakes, if using. Serve with Parmesan cheese.

This spaghetti and meatball dish is a nice alternative to add to your weeknight meal repertoire.

TipFor a twist, substitute the kale and chard with Italian bitter greens such as rapini, dandelion or escarole.


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