Here’s an easy way to get them to eat their greens. There’s a pound of spinach in this Pasta with Tomatoes, Spinach and Sausage Meatballs and I bet no one will complain. And because life is complicated enough, 1-ingredient meatballs! Roll bulk Italian sausage into meatballs and call it a day.
Pasta with Tomatoes, Spinach, and Sausage Meatballs
- 1 lb bulk Italian turkey or pork sausage (or remove casings from sausage links)
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 lb bag frozen spinach
- 24 oz favorite marinara sauce
- 1/2 cup water
- 14.5-oz can fire roasted diced tomatoes
- 1 lb whole grain spaghetti
- To serve: grated parmesan
Bring a pot of water to boil for pasta. Salt water if desired.
Shape the sausage into 15-18 meatballs.
In a large (12-inch) nonstick skillet, heat oil over medium heat. Once oil shimmers, sear the meatballs in a single layer for 1 minute (do not move them). Flip and continue cooking for another minute. Move meatballs to one side of pan. Add garlic and cook 30 seconds. Add frozen spinach and saute for 3 minutes.
Add marinara, water, and diced tomatoes and mix well to combine. Bring to a simmer, cover, and cook for 10 minutes, or until meatballs are cooked through. Season sauce to taste with salt and pepper.
Boil pasta until just shy of al dente, then drain and transfer to sauce, stirring well to combine. Continue to simmer in sauce for 2-3 minutes, or until pasta is tender and sauce has reduced and thickened.
Serve topped with grated parmesan.
Meal Prep Tips
To save you a few minutes, the sausage can be rolled into meatballs up to 3 days in advance. Keep them in a covered container in the fridge (in a single layer to keep them from sticking together).
If you’re feeling adventurous, double the meatballs and freeze half for next time.