comScore
ADVERTISEMENT

Eat-Your-Veggies Italian Meatballs

Prep Time
45 min
Yields
6 servings

Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.

Yields 18 meatballs

ADVERTISEMENT

ingredients

2
cups frozen chopped collards
1
lb(s) lean ground beef
½
cup black beans, drained and mashed
1
tsp Italian seasoning
2
cloves garlic, minced
1
large egg
Kosher salt and freshly ground black pepper
1
lb(s) spaghetti, cooked
2
cups jarred marinara, warmed
ADVERTISEMENT

directions

Step 1

Preheat the oven to 450ºF. Line a baking sheet with parchment and coat with cooking spray.

Step 2

Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.

Step 3

Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.

Step 4

Serve the meatballs with warm pasta and sauce.

Rate Recipe

My rating for Eat-Your-Veggies Italian Meatballs
ADVERTISEMENT