Spinach Meatballs

This recipe is from New York Times contributor, Ali Slagle. We eat a lot of spinach in this household and meatballs are one of my husband, Jerry’s favorites so I thought I would give this one a try. The recipe calls for browning the meatballs in a pot and then making the sauce in the same pot so you take advantage of the meaty pan drippings.

I made both little balls and big balls. The little balls were about 1 inch in diameter and perfect as an appetizer for my weekly Canasta group with a little red sauce on the side. And the big balls I rolled into generous 2 inch portions. The spinach lightens up the pork and beef and the fresh herbs made these spinach balls very flavorful. Ali’s recipe calls for fresh parsley, but I thought fresh oregano and sage would be a very nice addition, and they were. Plus you will want to add some parsley, sage and oregano sprigs to the red sauce. If I had fresh basil I would have thrown that in, too.

Start by thawing a 12 oz. package of frozen spinach and squeeze firmly to remove liquid, but reserve about 1/2 cup of spinach liquid. This spinach liquid also makes the meatballs very tender and juicy.

In a large bowl stir together the spinach, 1/2 cup spinach liquid, panko bread crumbs, an egg, 1 tsp. chopped garlic, 1 tsp. salt and several grinds of black pepper. Add 1/2 cup finely grated parmesan and finally add 1/4 cup chopped parsley, 1 Tbsp. chopped fresh sage and a tbsp. of fresh oregano.

Let sit for 5 minutes until the panko is softened. Next you will add 8 oz. of ground pork and 8 oz. of ground beef. I also added 1/4 cup finely diced shallot. Mix with your hands until just combined. Do not overmix as this can make the meatballs tough.

Roll the mixture into 18 balls if you are making big balls only. I rolled 15 little balls and 11 big balls. Ali suggests if the meat is not holding its shape to refrigerate for 5 to 10 minutes. Mine held perfectly so no need to stop and refrigerate.

In a large Dutch oven or heavy bottomed skillet, heat 3 Tbsp. olive oil over medium. Working in batches to avoid crowding, add the meatballs and cook until browned on two sides; about 4 to 6 minutes per side.

Return to the plate and repeat with the remaining meatballs.

They will not be cooked through yet, as the final cooking will occur in the red sauce. Once the meatballs are browned, remove from the pan and without cleaning the pan, reduce heat to medium-low and add 4 cloves of chopped garlic and 1/4 cup finely diced shallot. Stir to coat in the fat and then carefully add two 28-oz. cans crushed tomatoes.

I always use San Marzano. They are my favorites. Once gently simmering, add the meatballs, a pinch of salt, parsley, oregano and sage sprigs. Simmer gently for about 20 to 25 minutes until the meatballs are cooked through and the sauce is rich, aromatic and deeply flavorful.

If you are serving at this point, turn off the heat and let the sauce and meatballs rest. You may serve over any type of pasta (bucatini, rigatoni, tortellini, etc.) or one night we had it over spaghetti squash!

Super flavorful and fun twist on a traditional meatball!

MANGIA!

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Spinach Meatballs

Very nice twist on a traditional meatball!

Ingredients

• 1 12 oz. Package frozen spinach, thawed, squeezed dry with 1/2 cup liquid reserved
• 3/4 cup Panko bread crumbs
• 1 Large Egg
• 5 cloves Garlic, chopped and divided
• 1/2 cup Shallot, finely diced and divided
• 1 Tbsp. Fresh oregano, a couple more sprigs for the sauce
• 1 Tbsp. Fresh sage, a couple more sprigs for the sauce
• Salt and freshly ground black pepper
• 8 oz. Ground beef
• 8 oz. Ground pork
• 1/2 cup Parmesan, finely grated, plus more for serving
• 1/4 cup Parsley, finely chopped, plus more sprigs for the sauce
• 3 Tbsp. Olive oil, extra virgin
• 2 28 oz. Cans crushed tomatoes
• 1 lb. Spaghetti for serving

Instructions

• In a large bowl, stir together the spinach, 1/2 cup spinach liquid, panko, egg, 1 tsp. chopped garlic, 1 tsp. salt and several grinds of black pepper. Add the Parmesan cheese.
• Add 1/4 cup chopped parsley, 1 Tbsp. of fresh sage and oregano. Let it sit for 5 minutes until the panko is softened.
• Add the beef and pork. Mix with your hands until just combined, avoiding overmixing. Roll the mixture into 18 balls (about 2 heaping tbsp.) and place on a plate or sheet pan as you go. If the meat is soft and not holding its shape, refrigerate for 5 to 10 minutes to firm.
• In a large Dutch oven or heavy bottomed skillet, heat the oil over medium. Working in batches to avoid crowding, add the meatballs and cook until browned on 2 sides; 4 to 6 minutes per side. Return to the plate and repeat with the remaining meatballs.
• Without cleaning the pot, reduce heat to medium-low and add 1/4 cup shallot and remaining garlic. Stir to coat in the fat, then carefully add the 2 cans of crushed tomatoes, the herb sprigs and a pinch of salt. Scrape up the stuck-on browned bits. Once gently simmering, add the meatballs and any drippings from the plate. Cook flipping the meatballs occasionally, until the meatballs are cooked through and the sauce is rich; 20-25 minutes. Turn off the heat.
• While the meatballs are simmering, bring a large pot of salted water to a boil. When the meatballs are done, add the pasta to the water and cook until al dente. Reserve 1 1/2 cups pasta water, then drain and return the pasta to the pot.
• Add about 1 cup of the tomato sauce to the pasta, along with 1/2 cup pasta water. Toss over medium-high heat until the pasta is glossed in sauce; add more sauce and pasta water as needed until lightly coated. Serve the pasta topped with the meatballs, more sauce, and more grated Parmesan.

Notes

These meatballs also freeze very well.