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Sarah Hopkins
Spaghetti with meatballs, leaf spinach and parmesan cheese
Try this spaghetti with meatballs, leaf spinach and Parmesan cheese
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Ingredients
Directions
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Mix 200 grams ground beef with 1 egg and 3 crumbled rusks.
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Roll about 15 small balls of the minced meat.
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Fry the balls in 2 tablespoons Bertolli liquid margarine or Bertolli olive oil in about 5 minutes around brown.
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Add 150 grams of fresh leaf spinach and fry until all spinach has shrunk.
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Then add Bertolli pasta sauce cheese and basil and heat the sauce for 5 minutes on low heat.
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Serve the pasta sauce over the cooked spaghetti and garnish with grated Parmesan cheese.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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