Ingredients
Croutons
- 1/2 TBSP Extra-virgin olive oil
- 1 slice Crusty bread cut into cubes 1/4" thick
Meatballs
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic sliced
- 1/4 cup Onion diced small
- 1/4 cup Sourdough bread crust trimmed off and discarded; middle section chopped into small pieces
- 1/4 cup Milk
- 8 oz Ground beef
- 1/4 tsp Dried oregano
- 1/4 cup Fresh basil chopped (plus more for garnish)
- 4 tsp Parmesan cheese grated
- 2 cups Whole canned tomatoes crushed with your hands in a bowl (preferably San Marzano tomatoes)
- 1/2 cup Water
- 2 tsp Italian seasoning
- 4 oz Spaghetti
- Salt
- Black pepper
Seasoning
- Salt
- Black pepper
Caesar Dressing
- 1 ½ tsp Extra-virgin olive oil
- ½ clove Garlic grated
- ¼ tsp Dijon mustard
- ¼ tsp Worcestershire sauce
- ½ tsp Lemon juice
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Sparkling Chia Fresca
- 1/2 cup Lemon juice fresh squeezed
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- Pinch Salt
- 16 oz Sparkling water
- Fresh mint for garnish
Instructions
- Prep all the ingredients as described.
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
- Heat the olive oil in a skillet over medium heat. Sauté the garlic and onion until softened, then remove from heat.
- In a bowl, mix the sourdough bread and milk. Let sit for 2–3 minutes. Add ground beef, oregano, basil, parmesan, the sautéed onion and garlic, and season with salt and pepper. Mix until well combined, then form into evenly sized meatballs.
- Place the skillet back over medium heat. Add meatballs in batches and sear until browned on all sides. Remove and set aside.
- Stir crushed tomatoes, water, and Italian seasoning into the skillet. Season with salt and pepper. Add meatballs back in, partially cover with a lid, and simmer for about 20 minutes, or until meatballs reach an internal temperature of 160°F (71°C).
- Meanwhile, boil water in a pot and cook spaghetti according to package directions. Drain well when done.
- In a bowl, whisk together the Caesar dressing ingredients until fully combined. Season with salt and pepper to taste. Adjust any ingredients if needed. Toss the romaine lettuce with croutons and dressing.
- To make the sparkling chia fresca, combine all the ingredients. Let sit for 5 minutes for the chia to bloom.
- Toss the pasta with the sauce and serve with meatballs. Garnish with fresh basil. Enjoy with salad and chia fresca.
Nutrition
Calories: 937kcal | Carbohydrates: 110g | Protein: 39g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 895mg | Potassium: 1346mg | Fiber: 9g | Sugar: 27g | Vitamin A: 4653IU | Vitamin C: 53mg | Calcium: 356mg | Iron: 9mg
Spaghetti and Meatballs
Ingredients
Croutons
- 1/2 TBSP Extra-virgin olive oil
- 1 slice Crusty bread cut into cubes 1/4" thick
Meatballs
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic sliced
- 1/4 cup Onion diced small
- 1/4 cup Sourdough bread crust trimmed off and discarded; middle section chopped into small pieces
- 1/4 cup Milk
- 8 oz Ground beef
- 1/4 tsp Dried oregano
- 1/4 cup Fresh basil chopped (plus more for garnish)
- 4 tsp Parmesan cheese grated
- 2 cups Whole canned tomatoes crushed with your hands in a bowl (preferably San Marzano tomatoes)
- 1/2 cup Water
- 2 tsp Italian seasoning
- 4 oz Spaghetti
- Salt
- Black pepper
Seasoning
- Salt
- Black pepper
Caesar Dressing
- 1 ½ tsp Extra-virgin olive oil
- ½ clove Garlic grated
- ¼ tsp Dijon mustard
- ¼ tsp Worcestershire sauce
- ½ tsp Lemon juice
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Sparkling Chia Fresca
- 1/2 cup Lemon juice fresh squeezed
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- Pinch Salt
- 16 oz Sparkling water
- Fresh mint for garnish
Instructions
- Prep all the ingredients as described.
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
- Heat the olive oil in a skillet over medium heat. Sauté the garlic and onion until softened, then remove from heat.
- In a bowl, mix the sourdough bread and milk. Let sit for 2–3 minutes. Add ground beef, oregano, basil, parmesan, the sautéed onion and garlic, and season with salt and pepper. Mix until well combined, then form into evenly sized meatballs.
- Place the skillet back over medium heat. Add meatballs in batches and sear until browned on all sides. Remove and set aside.
- Stir crushed tomatoes, water, and Italian seasoning into the skillet. Season with salt and pepper. Add meatballs back in, partially cover with a lid, and simmer for about 20 minutes, or until meatballs reach an internal temperature of 160°F (71°C).
- Meanwhile, boil water in a pot and cook spaghetti according to package directions. Drain well when done.
- In a bowl, whisk together the Caesar dressing ingredients until fully combined. Season with salt and pepper to taste. Adjust any ingredients if needed. Toss the romaine lettuce with croutons and dressing.
- To make the sparkling chia fresca, combine all the ingredients. Let sit for 5 minutes for the chia to bloom.
- Toss the pasta with the sauce and serve with meatballs. Garnish with fresh basil. Enjoy with salad and chia fresca.
Nutrition
Calories: 937kcalCarbohydrates: 110gProtein: 39gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 86mgSodium: 895mgPotassium: 1346mgFiber: 9gSugar: 27gVitamin A: 4653IUVitamin C: 53mgCalcium: 356mgIron: 9mg
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