Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lean ground beef

  2. 1 Frozen chopped spinach - (10 oz) - thawed, drained

  3. 2 Eggs - beaten well

  4. 2 tablespoons 30ml Dried bread crumbs

  5. 1/4 cup 36g / 1 1/3oz Grated Parmesan or Romano cheese

  6. 1 cup 146g / 5.1oz Garlic clove - finely chopped (small)

  7. 1 1/2 tablespoons 22ml Kosher salt

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 1 Grated nutmeg

  10. 1/3 cup 78ml Vegetable oil All-purpose flour - as needed

  11. 2 cups 474ml Homemade or store-bought tomato sauce (or use chicken broth, beef broth or Water)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Crumble the ground beef into a large bowl. Beat the spinach, eggs, bread crumbs, cheese, garlic, salt, pepper, and nutmeg in a small bowl until blended. Add the egg mixture to the meat and mix well with your hands until completely incorporated. Form the mixture into 12 equal size meatballs and set aside. Heat the oil in a large skillet over medium heat. While the oil is heating, roll the meatballs in flour until well coated. Shake the excess flour from the meatballs and carefully place them in the skillet as you go. Brown the meatballs, turning them as necessary, on all sides, about 5 minutes. Remove them to paper towels to drain as they are done. Work in batches if necessary to prevent overcrowding the skillet. When the meatballs are browned, pour off all the fat from the skillet. Add the tomato sauce and bring to a boil. Return the meatballs to the skillet, cover, and reduce the heat to a bare simmer. Cook until the meatballs are firm and the sauce is thick, about 50 minutes. Check the seasoning of the sauce, adjust if necessary, and serve the meatballs directly from the skillet. The meatballs may be made entirely in advance and refrigerated for 2 days. They may be frozen for up to 2 months. This recipe yields 6 servings.


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