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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