- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 400
- beef
- g
- 1
- egg(s)
- 60
- breadcrumbs
- ml
- 1
- yellow onion(s)
- 1
- garlic powder
- ml
- 7
- Italian seasoning
- ml
- 2
- salt
- ml
- 2
- pepper
- ml
- 30
- canola oil
- ml
- 1
- carrot(s)
- 325
- beef stock
- ml
- 650
- marinara sauce
- ml
- 225
- frozen three cheese ravioli
- g
- 175
- corn
- ml
- 500
- spinach
- ml
Directions
- Step 1
- In a large bowl, combine ground beef, egg, bread crumbs, onion, garlic powder, Italian seasoning, salt, and pepper.
- Step 2
- Shape mixture into meatballs using a full tablespoon of meat each to obtain about 24 meatballs. Refrigerate 5 minutes so meatballs firm up.
- Step 3
- In a large saucepan, heat oil and lightly brown meatballs over medium heat, turning gently to brown all sides, about 10 minutes. Repeat with another batch if necessary.
- Step 4
- Place all meatballs in saucepan (if cooked in batches) and add carrots. Sauté for 2 or 3 minutes.
- Step 5
- Add broth and sauce, and bring to a boil. Simmer for 8 to 10 minutes over low heat, stirring often.
- Step 6
- Add ravioli and bring to a boil once again. Let simmer for 10 to 12 minutes over medium heat. Stir often while cooking so pasta doesn’t stick together.
- Step 7
- Add corn and simmer another 2 minutes. Add spinach and stir to combine.
- Step 8
- Serve with a slice of warm bread.
