Plates of spaghetti with tomato sauce on a blue tiled table.

Weeknight Spaghetti & Meatballs

Name: Weeknight Spaghetti & Meatballs
Total time: 55 min
Yield: 6
Ingredients: 1/2 pound ground pork; 1/2 pound ground beef; 1/2 cup Panko breadcrumbs; 1/2 cup full fat ricotta cheese; 1 egg, lightly beaten; 2 garlic cloves, minced; 2 tablespoons dried onion; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil; 2 jars (24 oz each) marinara sauce; 1 box (12 oz) Carbe Diem!™ Spaghetti; 1 cup grated Parmesan cheese; 1/2 cup chopped fresh basil or oregano

A hearty, family-favorite meal made easy for busy weeknights. Tender beef and pork meatballs simmer in rich marinara sauce and are served over perfectly cooked spaghetti, then finished with Parmesan and fresh herbs for a classic Italian comfort dish everyone will love.

55 Minutes
6 Servings
70g Net Carbs
660 Calories

Ingredients

1/2 pound ground pork
1/2 pound ground beef
1/2 cup Panko breadcrumbs
1/2 cup full fat ricotta cheese
1 egg, lightly beaten
2 garlic cloves, minced
2 tablespoons dried onion
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 jars (24 oz each) marinara sauce
1 box (12 oz) Carbe Diem!™ Spaghetti
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil or oregano

Nutrition

6 Servings Per serving: Calories 660; Total Fat 27g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 100mg; Sodium 1870mg; Total Carbohydrate 70g (Dietary Fiber 29g, Sugars 12g); Protein 35g

% Daily Value: Vitamin A 45%; Vitamin C 30%; Calcium 40%; Iron 30%;

Net Carbs = 70 grams

Steps

Place ground pork, beef, breadcrumbs, ricotta, egg, garlic, onion, basil, parsley, oregano, salt and pepper in a large bowl. Use your hands to mix until completely combined. Form mixture into 1-inch meatballs, and place meatballs on a plate.
Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, cook meatballs until browned on 2 to 3 sides, 2 minutes per side (they don’t need to be cooked through). Remove cooked meatballs to a plate and repeat with remaining meatballs.
Add marinara sauce to skillet. Place meatballs in sauce, and continue to cook until meatballs reach 165°F and flavors begin to meld, 20 to 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti to pot and cook until al dente, 15 to 17 minutes. Drain.
When ready to serve, divide spaghetti between serving bowls. Top with marinara sauce and 3 to 4 meatballs per person. Sprinkle with Parmesan cheese and fresh basil or oregano.

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