Ingredients

• 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
• 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
• 3. spinach pasta - 1 lb
• 4. cream of mushroom soup - (1) 10-14oz. can
• 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
• 6. grape tomatoes - (1) pint, sliced into halves
STAPLES
Meatballs:
• 8. seasoned bread crumbs - 1 cup
• 9. eggs - (2)
• 10. season salt – 1 tablespoon
• 11. olive or canola oil- ¼ cup
Sauce:
• 12. milk - ½ cup
• 13. paprika - 2 tbspns

Instructions

1. In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
2. Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
3. Hand roll beef mixture into small 1½-inch meatballs
4. Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
5. If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
Pasta:
6. Boil pasta in salted water until tender
7. Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
8. Drain pasta and transfer to a serving bowl
9. Add cooking water to pasta in bowl and toss
Sauce:
10. Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
11. Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes