Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Line a rimmed baking sheet with parchment paper.

Heat the olive oil in a saute pan over medium-high heat. Add the onions and garlic and sprinkle with 1 teaspoon of the salt and saute until just starting to soften, about 3 minutes. Add the spinach and cook until the spinach is wilted, about 1 minute. Add the oregano and tomato paste and cook, stirring, until the tomato paste turns an orangey color and is well mixed with the other ingredients, 2 minutes. Remove from the heat and cool. Reserve the saucepan.

Combine the ground beef, the remaining teaspoon of salt, panko, parmesan cheese, egg and ricotta cheese and gently mix with your hands until combined. Do not over-mix or the meatballs will be tough.

Using a small scoop or a tablespoon measure, scoop out the meatballs and place on the prepared baking sheet. Roast until browned on the outside and almost fully cooked, about 10 minutes.

Broccoli:

Add the broccoli to the boiling, salted water and cook just until bright green, 1 minute. Remove with a spider or slotted spoon and place on a rimmed baking sheet. Add the olive oil and salt and toss well. Place in the oven with the meatballs and roast just until starting to lightly brown, about 10 minutes.

To the reserved saucepan, add the tomato sauce and bring to a gentle simmer over low heat. Remove the meatballs from the oven and gently place into the sauce and gently stir to coat. Let simmer for meatballs to fully cook.

Boil the pasta for 1 minute less than manufacturers instructions. Drain and place right into the sauce with the meatballs and gently toss to coat. **if you have made a double batch for leftovers, remove the extra sauce and meatballs before adding the pasta.

Serve the pasta with the broccoli.

Creamy BBQ Chicken Spaghetti

Ingredients

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