Who doesn’t love spaghetti and meatballs? I first made this dish pre-blog days. You might recognize it from the header photo on blog. It’s delicious, hearty, and warm but still manages to feel fresh.
Make it. It’s easy. I promise.
Spaghetti and Lamb Meatballs with Spinach and Kalamata Olives
For the Meatballs:
1 pound ground lamb
1/2 yellow onion onion, finely chopped
1/2 cup italian parsley, finely chopped
2 cloves garlic minced
1/2 cup italian bread crumbs
1/4 cup freshly grated parmesan cheese
splash of milk
salt and pepper
1/4 cup olive oil
For the sauce:
3 tablespoons olive oil
a pinch of red pepper flakes
1/2 yellow onion, diced
2 cloves garlic, crushed
8 ounces sliced mushrooms
1 tomato, peeled and diced
1 jar (1 pound 8 ounces) basic pasta sauce of your choice
1/2 cup red wine
6 ounces spinach
3/4 cup kalamata olives
1 pound pasta
Mix all of the ingredients for the meatballs, except for the olive oil- you WILL have to use your hands! Roll the meat mixture into desired sized balls (makes 10-12) and place on a baking sheet. Refrigerate for 30 minutes to let the meatballs firm up. In a large skillet heat 1/4 cup olive oil over medium-high heat. Add your meatballs to the skillet, working in batches to not overcrowd. Brown the meatballs in all sides, remove from skillet, and set aside.
In the same skillet adding or draining oil as necessary, cook red pepper flakes until fragrant. Add onions and garlic, cook until onions are soft, 2-3 minutes. Add mushrooms, salt and pepper, cook for another 2-3 minutes. Pour in pasta sauce, tomato, and wine. Cook for 3-4 minutes and reduce heat to medium-low. Add the meatballs and cook for 20-30 minutes.
Meanwhile, cook spaghetti according the packages al dente directions.
Add spinach and kalamata olives to the skillet and cook until spinach is wilted. Using tongs transfer cooked spaghetti to skillet and cook another minute until everything is well incorporated. Serve with basil and parmesan cheese!