Italian Beef and Spinach Meatballs
User Reviews
4.8
Italian Beef and Spinach Meatballs
Description
This Italian Beef and Spinach Meatballs recipe brings together ground beef, thawed and drained spinach, and Pecorino Romano cheese, mixed with bread moistened with water, garlic, parsley, and egg to create tender meatballs. The meatballs are formed into small rounds, browned in a skillet to develop a crust, then finished cooking by simmering in a homemade tomato sauce with crushed tomatoes, garlic, and onion.
The sauce develops flavor from gently toasted garlic and onion simmered with canned crushed tomatoes, seasoned with salt and pepper. This method ensures the meatballs remain juicy while absorbing the tomato sauce’s richness. The spinach adds moisture and a subtle earthiness that balances the beef well.
Serve these meatballs over pasta, polenta, or alongside a salad. The robust tomato sauce complements the savory meat and fresh herbs, offering a satisfying meal. The meatballs can be browned and finished in the sauce, making the recipe practical for simmering and serving immediately.
Ingredients
- 2 lices whole wheat bread or gluten-free bread, light
- 1 tsp olive oil
- 1 lb ground beef 93% lean
- 3 cloves garlic smashed
- 1 tbsp olive oil
- 28 oz crushed tomatoes my favorite, Tuttorosso brand, canned
- 10 oz spinach thawed and squeezed of all liquid, frozen, chopped
- 1/2 onion (don't chop)
- 1 egg large
- salt
- black pepper
- 1 clove garlic (minced)
- 2 tbsp parsley fresh
- 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
- salt
- black pepper
Instructions
- Wet bread with just enough water (or milk) to wet and then mash up with your hands.
- Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined.
- Using a 1/4 cup measuring cup, measure meat and then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
- Make the sauceL In a large pot, add 1 teaspoon olive oil and heat on medium heat.
- When hot add smashed garlic.
- When garlic is golden brown, about 1 to 2 minutes add the tomatoes, onion, salt and pepper and cover, reduce heat to low.
- Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat.
- When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through.
- When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15 minutes. Discard onion and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 5meatballs w/ 4.5 oz sauce | |
| Calories | 259kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 20.5g | 41% |
| Fat | 10.5g | 16% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 512.5mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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