45 min serves 2-4

Spaghetti and Meatballs

Pre 85% Lean Ground Beef gives regular meatballs a juicy upgrade. A new classic.

PREP: 10 min. ACTIVE: 20 min. PASSIVE: 15 min. DIFFICULTY Medium


  • 2 lbs. Pre ground beef
  • 1 cup white rice
  • ¼ cup coconut cream
  • 1 tsp. dried parsley
  • 1/3 cup yellow onion (diced)
  • 1 ½ tsp. sea salt
  • 1 large egg
  • 2 ½ tbsp. olive oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (chopped)
  • 28 oz. can crushed tomatoes
  • 1 bay leaf
  • 1 ½ tbsp. fresh parsley (chopped)
  • 1 tsp. black pepper
  1. Preheat oven to 375F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, mix all of the meatball ingredients together with your hands. Once everything is combined well, start rolling 1 1/2 tablespoon sized balls with your hands.
  3. Transfer the meatballs to the prepared baking sheet and place in the oven to cook for 30-35 minutes.
  4. While that meatballs are in the oven, cook the pasta according to the instructions on the packaging. Drain and set aside.
  5. Add the olive oil to a medium saucepan and heat up on medium for 1-2 minutes. Add the chopped onion and saute for five minutes.
  6. Add the chopped garlic, canned tomatoes, bay leaf, parsley and pepper. Let cook on medium-low heat for about 20 minutes. Once it's done, remove the bay leaf.
  7. Layer the cooked pasta with meatballs on a plate and top it off with plenty of sauce and fresh parsley.
  8. Enjoy!


Spaghetti and Meatballs

Amount per 100g