Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1/2 cup whole-wheat breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 1 cup ditalini or orzo pasta
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. In a large bowl, combine lean ground beef, whole-wheat breadcrumbs, beaten egg, chopped parsley, 2 cloves of minced garlic, salt, and pepper. Mix gently by hand until just combined.
  2. Roll the meat mixture into small, 1-inch spheres.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear meatballs in batches until a mahogany-colored crust forms on all sides, then remove with tongs and set aside.
  4. In the same pot, sauté diced onion, sliced carrots, and celery for 5–7 minutes until onions are translucent.
  5. Stir in the remaining 3 cloves of minced garlic and cook until fragrant.
  6. Add crushed tomatoes, low-sodium beef broth, dried oregano, dried basil, and red pepper flakes. Bring to a simmer.
  7. Return the seared meatballs to the pot and simmer until the meatballs are cooked through and the broth is well-blended.
  8. Stir in fresh baby spinach and cooked ditalini or orzo pasta during the final minutes of cooking.
  9. Serve hot, garnished with grated Parmesan cheese and additional salt and pepper to taste.