Just like Mr. Gilly’s dinner from Smashy Town but jazzed up with veggies!
Ingredients:
Meatballs
1 lb of Eataly’s Seasoned Meatball Mix
1/2 cup of bread crumbs
1/4 cup milk
1/2 tsp Worcestershire sauce
1 small onion, finely chopped
1 egg
1 cup of Rao’s Marinara
Pasta & Veggies
1 package of your favorite spaghetti or linguine
1 head of broccoli, cut into small florets
1 lemon
1/4 cup of carrots, diced
1/4 cup of celery, diced
1/4 cup of onion, diced
4 cloves of garlic, minced
1/2 cup of fresh basil, chopped
Salt & pepper
1/2 cup of Rao’s Marinara
Extra virgin olive oil
Parmesan cheese (amount is up to you, hun!)
Directions:
Heat the oven to 400 degrees. Line a 9”x13“ inch pan with foil; spray with avocado oil.
In a large bowl, mix all the meatball ingredients except for the marinara sauce. Shape into 24, 1 1/2 inch meatballs. Place 1 inch apart in the pan and pour 1 cup of the marinara sauce over the meatballs.
Bake uncovered for 15 minutes or until the meatballs are slightly pink in the middle.
While the meatballs are cooking, cook the pasta according to package directions and steam the broccoli for 5 minutes. Once the broccoli is steaming, place it in a bowl and squeeze half a lemon over, a pinch of salt and pepper, and drizzle 2 tsp of extra virgin olive oil. Stir to combine.
In a large skillet over medium heat, drizzle 1 tbsp of olive oil, and sauté the onion, celery, and carrots until they begin to brown and caramelize. Add a pinch of salt and pepper. After about 5 minutes, add the garlic and basil and stir. After the garlic and basil become fragrant, about one minute, add the broccoli and 1/2 cup of Rao’s marinara sauce.
Once the pasta is al dente, transfer the noodles to the skillet with the veggies. Mix everything to combine. Add 1 cup of the pasta water and cook until the water has been absorbed into the sauce and the dish.
Serve up the pasta, veggies, and your meatballs. Sprinkle with parmesan and enjoy!
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