Skinny Italian Spinach Meatballs

 My daughter loves the spaghetti and meatballs. Then again I am pretty sure 99% of children love spaghetti and meatballs.  One of the challenges with the noodles dish is that it is difficult to make sure they eat vegetables with it.  Unless you have salad on hand, other vegetables are hard to coax into those mouths.  These meatballs are surprisingly delicious and you really don't notice the spinach.  I probably could have passed them off as regular meatballs!  I got this recipe from Gina's Skinny Recipes.  You can make this dish and freeze half to have another day!

 

Ingredients

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 Pecorino Romano cheese (or your favorite 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

1.  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.

2.  In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

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.  
3.  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.  The longer you cook the more flavor of the meat goes into the sauce.  (I simmered for 40 mins)