Ingredients for Italian Meatball Pot
- 4 tablespoons (60ml) olive oil
- 1.5 lbs (680g) 1-inch meatballs (homemade or frozen)
- Onion
- 4 cloves garlic, minced
- Dried Italian Seasoning
- Crushed Red Pepper Flakes
- 2 carrots, chopped
- Low Sodium Chicken Broth
- 28 ounces (794ml) canned crushed tomatoes
- Seasoning Salt
- Fresh Ground Black Pepper
- Small White Beans
- Baby Spinach
- 1/2 cup (20g) grated Parmesan cheese, plus extra for serving
- Cooked Small Shell Pasta
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How to Make Italian Meatball Pot
- Heat 4 tablespoons (60ml) of olive oil in a large pot or Dutch oven over medium heat.
- Add 1.5 lbs (680g) of 1-inch meatballs (homemade or frozen) and brown on all sides. Remove meatballs and set aside in a bowl.
- Add 1 medium onion, chopped, and 2 carrots, chopped, to the pot. Sauté for 4 minutes until softened.
- Add 4 cloves garlic, minced, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes (or more, to taste). Cook, stirring, for 2 minutes until fragrant.
- Pour in 28 ounces (794ml) of canned crushed tomatoes, 4 cups (950ml) of vegetable or chicken broth, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper.
- Bring to a boil over medium-high heat.
- Add the browned meatballs and 1 (15-ounce) can of cannellini beans, drained and rinsed.
- Reduce heat to low, simmer uncovered, stirring occasionally, for at least 1 hour, or up to 1.5 hours for deeper flavor.
- After 1 hour, stir in 5 ounces (142g) fresh spinach and 1/2 cup (20g) grated Parmesan cheese. If using, add 1/2 cup (70g) small shell pasta. Simmer for 2 minutes, or until spinach is wilted and pasta is cooked through.
- Season with additional salt and pepper to taste.
- Serve hot, topped with extra Parmesan cheese and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
12g
Carbs
10g
