Try This Healthy Flexitarian Spaghetti and Meatballs Recipe

Made with ground pork and lentils, these flexitarian meatballs cook right in the sauce for an easy and healthy take on a classic. 

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

Ingredients: 

Meatballs:

• 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

Assembly:

• 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

Instructions: 

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

Tips: 

• 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.

Nutrition Facts

• Per 1/4 recipe*
• Calories 720
• Fat 28g
• Saturated Fat 7g
• Cholesterol 90mg
• Sodium 990mg
• Carbohydrate 79g
• Fiber 9g
• Sugars 12g
• Protein 35g

*Nutrition analysis is based on 4 servings to account for the leftovers.