Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Spinach Meatballs Print Email

Lean and packed with iron, serve with Tony's Marinara or Vodka sauce and grated cheese.

10-12 oz spinach - fresh or frozen
1 lb. Tony's lean ground sirloin, or ground bison
1 egg, beaten
3/4 tsp. onion powder
1/4-1/2 tsp. garlic powder
1/3 cup Tony's Italian breadcrumbs or Parma Panko breadcrumbs
1/2 tsp. fine sea or Kosher salt
1/4-1/2 tsp. black pepper
olive oil mist

To make it a meal:
1 jar Tony's Marinara or Vodka Sauce - or homemade marinara
12 oz. uncooked, DeCecco whole wheat or classic spaghetti
-- grated Parmigiano-Reggiano or pecorino cheese

Preheat oven to 350F. Blanch spinach in boiling water for 1-2 minutes, drain, shock in ice water to chill, squeeze dry and chop well - or thaw spinach, squeeze dry and chop.

In medium bowl, combine spinach, ground meat, egg, onion powder, garlic powder, breadcrumbs, salt and pepper. Mix well, but do not overwork the blend - adjust with more breadcrumbs if the batch it too sticky. (A small bit can be sauteed at this point to check for seasoning) Shape into 1-1.5 inch meatballs.

Place meatballs on parchment lined* jelly roll pan, mist with olive oil and place into preheated oven. Roast at 350F until just done (150-160 internal, about 30 minutes, depending on size of meatballs). While meatballs are cooking, warm sauce in a large pan and prepare pasta according to package directions.

Add meatballs to sauce and simmer for several minutes to marry. Serve meatballs and sauce over pasta - or toss pasta in sauce and serve. Great with grated Parmigiano-Reggiano or Pecorino cheese.

* lining the pan with parchment makes clean up very easy.
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