Italian Meatballs in Rich Tomato, Mushroom & Silverbeet Sauce

A comforting Italian-style family dinner featuring Cleavers meatballs, fresh organic mushrooms and a beautiful bunch of silverbeet stirred through a rich tomato sauce.

Silverbeet has a slightly earthier flavour than spinach and works beautifully with tomato, garlic and mushrooms. It's also a wonderful way to add extra greens to a family favourite.

Serves: 4 | Cooking Time: 40 min

  • 1 family-sized quantity Cleavers meatballs (approximately 500–600g)
  • 180g white mushrooms, sliced
  • 1 bunch silverbeet, washed thoroughly
  • 400g dried organic spaghetti or other pasta
  • 700g organic tomato passata
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp paprika (optional)
  • Salt and pepper
  • Grated organic parmesan to serve (optional)

  1. Wash silverbeet thoroughly to remove any soil. Separate the leafy greens from the thicker stems. Finely dice the stems and roughly chop the leaves, keeping them separate.
  2. Heat 1 tablespoon olive oil in a large frying pan over medium heat.
  3. Add meatballs and brown on all sides for approximately 5–7 minutes. Remove and set aside.
  4. Add remaining olive oil, onion and finely chopped silverbeet stems to the same pan. Cook for 3–4 minutes until starting to soften.
  5. Add garlic and sliced mushrooms. Cook for another 3–4 minutes until the mushrooms are golden.
  6. Pour in tomato passata, oregano, basil and paprika. Season lightly with salt and pepper.
  7. Return meatballs to the sauce, cover and simmer gently for 12–15 minutes, or until cooked through. Cooking time may vary depending on meatball size.
  8. Meanwhile, cook pasta according to packet instructions.
  9. Stir chopped silverbeet leaves through the tomato sauce during the final 4–5 minutes, allowing them to soften and wilt.
  10. Drain pasta, reserving a little cooking water. Toss pasta through the sauce, adding a splash of pasta water if needed.
  11. Serve topped with meatballs and freshly grated parmesan.

OrganicBox tip: Don't throw away your silverbeet stems! Finely chopped and cooked with the onion and mushrooms, they add flavour, texture and goodness to the sauce. Just give them a few extra minutes to soften before adding the leaves.

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