Oven-Baked Meatballs with Spinach Fettuccine Noodles

It’s pasta night over here tonight! It’s been a while since I’ve had ground beef, usually I’m a turkey gal. But I saw this as the perfect opportunity to use up some last ingredients and pull together a quick & easy meal.
Serve these meatballs atop spinach fettuccine noodles and sautΓ©d veggies, and of course, a little basil and parm makes everything better! Wouldn’t you agree?

So this meal was really quick to whip up! Get it plated and on the table in less than 25 minutes.

Here is what you’ll need for the meatballs:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup water
  • 1/2 cup panko crumbs (or breadcrumbs if you have them)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 cup parmesan cheese

To complete the meal:

  • Spinach fettuccine noodles, or any pasta of choice
  • Pasta sauce
  • 1/2 red bell pepper, sliced
  • 1/2 cup mushrooms
  • Basil
  • Parmesan cheese

Before you begin, preheat your oven to 450 degrees.

Now combine EVERYTHING into a bowl and mix thoroughly with your hands. Then roll meatballs to the size slightly larger than a golf ball — or however big you desire, and put them on a greased cookie sheet and into the oven for 15 minutes.

Meanwhile… chop up some red bell peppers and mushrooms & sautΓ©, heat up your pasta sauce (I used Ragu sundries tomato and basil), and get your pasta boiling (I used spinach fettuccine noodles).

Yep, lots of multi-tasking happening right now.

Once your meatballs are done, take them out of the oven to cool for a minute or two. Then dish up!

I chopped up some basil and sprinkled parmesan cheese as the finishing touches. Voila, enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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