Description
Discover how to make flavorful Italian Spinach Meatballs with this easy recipe. Perfect for dinner, learn tips for juicy meatballs that’ll impress everyone!
Ingredients
- 2 slices whole wheat light bread, (or gluten-free bread)
- 1 lb (454 g) 93% lean ground beef
- 1 tbsp (15 ml) olive oil
- 10 oz (283 g) froz en chopped spinach, thawed and squeezed of all liquid
- 1 large egg
- 1 clove garlic, minced
- 2 tbsp (30 ml) fresh parsley
- 1/2 cup (120 ml) Pecorino Romano cheese, or your favorite Parmesan Cheese
- Salt and pepper
- 1 tsp (5 ml) olive oil
- 3 cloves smashed garlic
- 28 oz (794 g) can Tuttorosso crushed tomatoes, my favorite
- 1/2 onion, don’t chop
- Salt and pepper
Instructions
- Moisten the bread slightly with water or milk and then crush it with your fingers.
- In a big mixing bowl, blend the moistened bread with the ground beef, thawed spinach, egg, minced garlic, parsley, grated cheese, along with a touch of salt and pepper. Ensure everything is mixed thoroughly.
- Take a quarter-cup of the meat mixture and split it in half to shape meatballs that are about one-eighth of a cup each. Form them into balls.
- For the sauce: In a sizable pot, pour in a teaspoon of olive oil and warm it over medium heat.
- Once the oil is hot, add the smashed garlic cloves.
- Allow the garlic to turn golden, which should take about one to two minutes, then add the crushed tomatoes, the half onion, and a pinch of salt and pepper. Cover the pot and lower the heat.
- At the same time, warm a tablespoon of olive oil in a large nonstick pan over low heat.
- When the oil is ready, place as many meatballs as can fit without crowding, and cook on low heat, rotating them regularly until all sides are browned and they are cooked through.
- Once done, transfer the meatballs to a plate lined with paper towels to remove any extra oil. Add the cooked meatballs to the tomato sauce and keep cooking the rest of the batch, following the same method.
- After all the meatballs are in the sauce, let them simmer for another 15 minutes. Take out the onion before serving.
Notes
- Squeeze spinach well to avoid excess moisture in the mixturenMince one garlic clove for a stronger flavor in the saucenUse half an onion to infuse sauce; remove before serving
