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Ingredients Nutrition

  • 2 lbs ground chuck (80% lean)
  • 1 (14 1/2 ounce) can French style green beans, rinsed and drained
  • 2 large eggs
  • 1 cup Market Pantry® Italian Seasoned Bread Crumbs
  • 14 cup shredded parmesan cheese, plus more for serving
  • salt & freshly ground black pepper
  • 1 (23 3/4 ounce) jar Market Pantry® Garden Combo Pasta Sauce
  • 1 lb linguine


  1. Preheat the oven to 425ºF.
  2. In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
  3. Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165ºF, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
  4. Meanwhile, cook the linguine according to the package’s directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan.
  5. Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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