Another make ahead meal I have waiting for me in the freezer. I just love the thought of having a bunch of pre-made dinners all ready to go and waiting to give me a night off in the kitchen but yet still being able to eat at home! This was the first time I've made my own meatballs, I thought it would much more difficult then it was. Just remember to combine all the ingredients until just combined, don't over work the meat.
Italian Spinach Meatballs
Servings: 6 Serving Size: 5 meatballs w 4.5 oz sauce Calories: 211.2 Fat: 9.8 g Protein: 17.4 g Carbs: 14.3 g Fiber: 4.2 g
- 1 lb lean ground beef
- 1 tbsp olive oil
- 10 oz frozen chopped spinach, thawed and drained of all liquid
- 2 slices whole wheat bread
- 1 large egg
- 1 clove garlic, minced
- 2 tbsp fresh parsley
- 1/2 cup Parmesan Cheese
- salt and pepper
Tomato Sauce:
- 1 tsp olive oil
- 3 cloves smashed garlic
- 28 oz can crushed tomatoes
- 1/2 onion (don't chop)
- salt and pepper
Wet bread with water 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, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
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 15-20 minutes.
Discard onion and serve. Or place in a freezer safe container and freeze for a ready made meal for another night.
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