Skinny Italian Spinach Meatballs - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Skinny Italian Spinach Meatballs

 

 

 

 

 

 

  • 1 lb. 93% lean ground beef
  • 1 Tbsp olive oil
  • 10 oz. frozen chopped spinach, thawed and drained of all liquid
  • 2 slices whole wheat Weight Watchers bread (or any half point bread)
  • 1 large egg
  • 1 clove garlic, minced
  • 2 Tbsp fresh parsley
  • 1/2 cup Pecorino Romano cheese (or your favorite parmesan cheese)
  • salt, to taste
  • pepper, to taste

Tomato Sauce:

  • 1 tsp olive oil
  • 3 cloves garlic, smashed
  • 28-oz. can crushed tomatoes
  • 1/2 onion (don't chop)
  • salt, to taste
  • pepper, to taste

Wet bread with water and mash up with your hands. Add to large bowl and combine with beef, 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.

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. Cover and 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.

Drop meatballs into sauce and simmer for an additional 15-20 minutes. Discard onion and serve.

 

 

 

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