Creamy Tomato and Spinach Meatball Pasta

Ingredients

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• 1 lb ground beef
• ½ tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbsp onion powder
• ⅓ cup breadcrumbs
• ¼ cup water
• 3 tbsp butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 10-12 cherry tomatoes, chopped
• ½ cup marinara sauce
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp oregano
• 4 fresh basil leaves
• ¾ cup heavy cream
• 5 oz baby spinach
• 6 cups cooked pasta
• Shredded Parmesan, for topping
• Fresh basil leaves, for topping

Method

1. 1

   In a large bowl, combine the ground beef, salt, black pepper, paprika, onion powder, breadcrumbs, and water. Mix until everything is combined, then shape into about 25 small meatballs.

2. 2

   Place the meatballs in the air fryer and cook at 380°F for about 12 minutes, turning halfway through, or until cooked through.

3. 3

   While the meatballs are cooking, prepare your pasta and set it aside.

4. 4

   Melt the butter in a large pan over medium heat. Add the diced onion and cook until softened.

5. 5

   Add the minced garlic and cook for about 1 minute, stirring continuously.

6. 6

   Add the chopped cherry tomatoes and cook for another 3 minutes, just until they begin to soften while still holding some of their shape.

7. 7

   Stir in the marinara sauce, salt, black pepper, oregano, and fresh basil.

8. 8

   Pour in the heavy cream and mix everything together until the sauce is fully combined.

9. 9

   Add the spinach and continue mixing until the spinach has softened.

10. 10

    Add about 6 cups of cooked pasta, more or less depending on your preference, and mix until the pasta is combined with the sauce.

11. 11

    Top with the cooked meatballs, shredded Parmesan, and fresh basil leaves.