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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.