Description
Creamy Pasta with Spinach and Meatballs
Ingredients:
For the meatballs:
1 lb ground beef
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 egg
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper to taste
1 tbsp olive oil
For the creamy sauce:
1 1/2 cups heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
2 cups fresh spinach
1 tbsp butter
2 garlic cloves, minced
Salt and pepper to taste
For the pasta:
12 oz spaghetti
Salt for boiling the pasta
Instructions:
Make the meatballs:
Preheat your oven to 375°F (190°C).
In a large bowl, combine ground beef, breadcrumbs, parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
Roll the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
Heat olive oil in a large skillet over medium heat. Brown the meatballs for 3-4 minutes on all sides, then transfer them to the oven and bake for 15-20 minutes or until fully cooked.
Cook the pasta:
In a large pot, bring salted water to a boil. Cook the spaghetti according to package instructions, then drain and set aside.
Make the creamy sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the chicken broth and heavy cream, bring to a simmer, and cook for 3-4 minutes until it thickens.
Add the spinach and cook for another 2-3 minutes until wilted.
Stir in the parmesan cheese, then season with salt and pepper to taste.
Assemble the dish:
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
Top with the baked meatballs and serve immediately.
Enjoy your creamy meatball pasta with spinach!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 375°F (190°C). In a large bowl, gently combine all meatball ingredients except the oil. Over-mixing can make meatballs tough. Roll into uniform, 1 1/2-inch balls. In a large, oven-safe skillet, heat the olive oil over medium heat. Brown the meatballs for 3-4 minutes, just to develop a crust—they don’t need to be cooked through. Transfer the entire skillet to the preheated oven to finish cooking for 15-20 minutes. While they bake, cook your pasta in well-salted water, reserving 1/2 cup of the starchy pasta water before draining. After removing the meatballs, use the same skillet to build your sauce, scraping up any flavorful browned bits from the bottom.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve with a crisp green salad dressed in a simple vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or garlic breadsticks are excellent choices. Garnish each plate with extra grated Parmesan cheese, a sprinkle of red pepper flakes for heat, and fresh chopped basil or parsley for a pop of color and freshness.
How-to Summary
To summarize: mix and form meatballs, brown them in a skillet, then finish in the oven. Cook pasta separately. In the same skillet, make a creamy garlic sauce with broth, cream, and Parmesan, wilting spinach into it. Combine drained pasta with the sauce, then top with the cooked meatballs. Serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Fettuccine, rigatoni, or penne are great alternatives that hold creamy sauces well.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less thick. You can also use ground turkey or chicken for the meatballs.
Can I make the meatballs ahead of time? Yes. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
My sauce is too thin. How can I thicken it? Let it simmer for a few more minutes to reduce. You can also create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
What can I use instead of fresh spinach? Frozen chopped spinach, thoroughly thawed and squeezed dry, works in a pinch. Use about 1/2 cup of the drained spinach.
Common Mistakes to Avoid
- Over-mixing the meatball meat: This compacts the proteins, leading to dense, tough meatballs. Mix just until ingredients are combined.
- Skipping the browning step: Browning creates a flavorful crust via the Maillard reaction. Don’t just bake them from raw.
- Using pre-grated Parmesan from a canister: It often contains anti-caking agents that can make your sauce grainy. Freshly grate a block of Parmesan for a smoother melt.
- Adding cheese to a boiling sauce: Always remove the skillet from direct heat or turn it to low before stirring in the Parmesan to prevent it from separating and becoming oily.
Conclusion
This creamy pasta with spinach and meatballs is the ultimate comfort food, combining hearty, flavorful meatballs with a rich and velvety sauce. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal that is sure to impress. The versatility of the recipe allows for easy substitutions to suit different tastes and dietary needs. Gather your ingredients, and get ready to enjoy a truly satisfying and delicious homemade dinner.