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Best Ever Spinach-Meatball Pasta

Written by Karine Wlasichuk
  • 55 mintues
  • 4

This recipe is a light and fresh alternative to your typical meatballs drowning in tomato sauce and Parmesan (which, don’t get me wrong, are utterly satisfying). But with the weather getting a lot hotter outside and this ground beef being such great quality meat, a little goes a long way. I specifically wrote kale here because, as it does not cook as easily nor give you a velvety finish, kale is a great alternative to this recipe’s green star (I have prepared both many times, with just about type of starch!) and, if chopped ever-so-thinly, could be confused for parsley by your children (a mom can dream!). The sautéed onion will give a sweet touch to the leafy, beefy dish and balance out perfectly with herbs such as basil and oregano. This dish also encourages creativity: kale can be exchanged for spinach, shallots for garlic, and any type of pasta is welcome! It can be drizzled with a little olive oil or covered in shredded cheese- all alternatives are encouraged- it’s all about what works for you and your family. It is adaptable and the beef being the star here, means you only need a few ingredients. Enjoy!

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  • 1 box spaghettini
  • 1 large yellow onion, chopped
  • 1/2 bunch of kale
  • 1 bag of spinach
  • 1 shallot, thinly sliced
  • 1/2 yellow onion, chopped
  • 3/4 cup parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1-2 tbsp dried oregano
  • 1 tbsp dried basil
  • black pepper and sea salt to taste
  • 1 lb ground beef
  • 3 tbsp worchestershire sauce


1. In a large bowl, combine all meatball ingredients (whisk the egg beforehand, dot not be fooled by this picture) and mix thoroughly with your hands. Roll into balls.

2. Bake the meatballs in the oven for approximately 25 minutes at 350 degrees.

3. Meanwhile, in a medium skillet over medium heat, toss olive oil and onion with salt and pepper for 5-6 minutes, until lightly golden. 

4. Add kale and stir for 5-6 minutes, until tender. I like to add olive oil once or twice to tenderise the leaves. Set aside.

5. While the kale cooks, bring a medium pot of salt water to boil and cook pasta according to instructions. Drain and put back in the pot, away from heat. 

6. Add the kale mixture to your pasta and, while adding olive oil, salt and pepper for taste, toss.

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