I’ve wanted to share this meal with you ever since I took my very first bite of this MAGNIFICENT bowl of garlic meatballs with red potatoes & yellow wax beans. It’s one of those meals inspired by Hello Fresh (thanks for the AMAZING BOX!) and is one I would have never made without their help. Because well, who has ever had meatballs and potatoes together before?
Honestly, it sounds (and looks) a little wacky but as soon as you dig in, your mouth explodes in an array of orgasmic flavors and you’re left wondering “why the heck haven’t I married these ingredients together before?” Besides the flavor, what is amazing about this meal is because of the addition of the fresh vegetables and canned tomatoes, you don’t need rich, heavy (high-fat) sauces or those loaded with sugar! Healthy & delicious FOR THE WIN!
Not only is this dinner jam-packed with amazing, fresh produce, it’s real darn pretty to look at. The bright red from the tomatoes, the yellow from the wax beans and the green from the parsley make it resemble an autumn tree, wouldn’t you say? Or is comparing meatballs and the changing of seasons a bit of a stretch, even for me?
Normally when I make dinner and then photograph it, I always double the serving size. Don’t ask me why but a big ol’ plate of pasta looks more appealing to me than the actual recommended serving size of like 5 ounces. Usually then I distribute the recipe into two dishes, one for me and one for E. Well, um. That didn’t happen with this one. I took this HUGE plate of pasta & meat magic straight to the face and 3 minutes later, it was gone. I felt a little ashamed so I also took the entire glass of white wine you see there to the face too.
One shameless plug here, but if you haven’t heard of Hello Fresh yet (or haven’t visited them since my last post) PLEASE. Do it now. The boxes come with EVERY SINGLE INGREDIENT you need for the dish and a fancy step by step photo card with directions. Plus they have chefs who create dishes like meatballs, beans and potatoes that taste better than any other pasta you’ve ever had.
If there’s one thing this dish taught me, it’s this: be creative in the kitchen. Mix meatballs, potatoes and wax beans together. Use a spice you’ve never heard of. Bake with olive oil instead of butter. It may not always end up good but when it does? You get this incredible dish that YOU MADE UP. A dish you can say “Yeah, it’s mine.” You never know, your next experiment could end up being someone’s new favorite dish (like this meatball adventure is to me!)
Garlic Meatballs with Red Potatoes & Yellow Wax Beans
Serves about 3. Recipe adapted from Hello Fresh.
Prep time: 15 minutes
Cook time: 30 minutes
- 10 ounces of lean 93/7% ground beef (or ground turkey)
- 1 1/2 tablespoons extra virgin olive oil
- 4 red potatoes, quartered
- 2 tablespoons panko bread crumbs
- 1 1/2 tablespoons parmesan cheese
- 1 cup yellow wax beans, tips removed
- 10 ounces of spicy canned tomatoes
- 1/4 cup chopped red onion
- 3 cloves garlic, chopped
- 9 ounces spaghetti noodles
- 1/4 cup chopped fresh parsley
- 2 tablespoons mozzarella cheese* (optional)
- Salt and pepper to taste
- Bring two pots of water to boil. In one pot, add quartered potatoes with a dash of salt and boil on high for 15 minutes, or until soft. In the second pot, add spaghetti and cook until al-dente, about 6 minutes. Rinse and set aside.
- While potatoes boil, mix together the meat, panko, cheese, salt and pepper in a large bowl. Using your hands (or a spoon), mix until combined. Then, carefully roll the meat into meatballs the size of a ping pong ball.
- In a large size skillet, heat oil over medium high heat. Add meatballs and cook for about 3 minutes, turning constantly, until meatballs start to brown.
- Add wax beans to the boiling potatoes and cook just 2 minutes, or until soft but still slightly crunchy. Strain both and rinse.
- Add onions, garlic and tomatoes to the meatball skillet. Cook about 2 minutes, or until onions/garlic are fragrant. Add in yellow beans, potatoes and salt and pepper. Reduce heat to medium low and cover, simmering for about 6 – 8 minutes, or until meatballs are fully cooked through.
- Scoop meatball and vegetable mixture over pasta. Garnish with fresh parsley and mozzarella and enjoy!
Nutritional information per serving ( 3 ounces of pasta, 2 meatballs & 1/3 cup vegetable mixture):
Fat: 12.5 grams
Carbohydrates: 46.5 grams
Fiber: 9.5 grams
Protein: 29 grams
Weight Watchers Points: 10