Whole Wheat Spaghetti & Meatballs

with Arugula, Tangelo & Parmesan Salad

30 MIN

4 Servings

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From the Test Kitchen

Chefs, we know you’re already plenty familiar with spaghetti and meatballs. And in our gourmet take, we’re staying true to what makes the dish delicious: homemade sauce, tender pasta and succulent meatballs. But in the salad, we’re using a special ingredient: the tangelo. A cross between a sweet tangerine and a mildly tangy pomelo (similar to a grapefruit), the tangelo, also called the “honeybell,” is unbelievably juicy. It’s a sunny addition to this classic meal.

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Nutrition

PER SERVING
Calories

685 Cals (est.)

fresh

ingredients

1⅛ lbs Ground Beef
¾ lb Whole Wheat Spaghetti Pasta
1 28-Ounce Can Tomato Purée
½ cup Panko Breadcrumbs
5 oz Arugula
2 Carrots
1 Tangelo
1 Yellow Onion
1 large bunch Parsley
1 Tbsp Meatball Spice Blend (Whole Fennel Seeds, Dried Oregano, Dried Thyme, Garlic Powder, Ground Coriander & Smoked Paprika)
½ cup Grated Parmesan Cheese
¼ cup Sliced Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots. Peel and medium dice the tangelo; remove the seeds. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole.

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add half the carrots and half the onion; season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant. Transfer the cooked aromatics to a plate and spread into a thin layer to cool. Wipe out the pan.

3 Make the sauce:

While the aromatics cool, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the remaining carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato purée and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume. Remove from heat. Set aside in a warm place.

4 Make the meatballs & add them to the sauce:

While the sauce simmers and once the aromatics are cool enough to handle, in a large bowl, combine the ground beef, breadcrumbs, chopped parsley, cooked aromatics and half the Parmesan cheese; season with salt. Using your hands, form the mixture into 19 to 21 meatballs (each about the size of a golf ball). In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs in a single layer and cook, stirring occasionally, 8 to 10 minutes, or until evenly browned; transfer to the pot of sauce. Simmer the meatballs and sauce on low, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through. Remove from heat. Set aside in a warm place.

5 Cook the pasta:

While the meatballs and sauce simmer, add the pasta to the pot of boiling water. Cook, stirring frequently, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain the pasta thoroughly and return to the pot. Drizzle with olive oil and toss to coat. Set aside in a warm place.

6 Make the salad & serve your dish:

In a large bowl, combine the arugula, tangelo, almonds and half the remaining Parmesan cheese. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Transfer the cooked pasta to a separate serving dish; spoon the meatballs and sauce over the pasta. Garnish with the whole parsley leaves and remaining Parmesan cheese. Enjoy!