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Fettuccine and Pine Nut–Studded Meatballs

Fettuccine and Pine Nut–Studded Meatballs with Pink Sauce and Spinach

On the menu Oct 13 — Oct 19

Recipe Details


Pink sauce is having a moment, and it’s no secret why. Here, crushed tomatoes and garlic swirled with creamy mascarpone coat each noodle in velvety heaven, without feeling quite as heavy as a traditional cream sauce. Our pink sauce is bathing meatballs flecked with pine nuts and ever-twirlable fettuccine. Be sure to wait until it’s garnished with basil before diving headfirst into the pan.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 1130
  • Protein 54g
  • Total Carb 118g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    1 ounce
    baby spinach
  • basil
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    3 cloves
  • pine nuts
    1 tablespoon
    pine nuts
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • ground beef, pork, and veal
    12 ounces
    ground beef, pork, and veal
  • fettuccine
    8 ounces
  • crushed tomatoes
    1 can
    crushed tomatoes
  • mascarpone cheese
    4 ounces
    mascarpone cheese
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large high-sided pan
  • aluminum foil