How to make it

  • Defrost spinach, place in strainer, and squeeze out all excess moisture.
  • Preheat oven to 500 degrees.
  • Coarsely chop onion and garlic clove. Place spinach, onion and garlic in blender or food processor and chop finely. You can add the egg to this mixture; it seems to make it all blend better. Place ground meat, Parmesan and bread crumbs in a large bowl. Add salt and pepper. Add blended mixture and combine thoroughly. You can squish with your hands. Roll the mixture into balls the size of a golf ball and place in a jelly-roll pan or other shallow-sided metal baking pan. Place in oven and brown 10-12 minutes. Remove from oven and cool enough to handle.
  • Place meatballs and Classico sauce in a slow-cooker and leave to simmer on Low for several hours until ready to serve.
  • These are better made the day before. They keep well, and they freeze well.
  • I serve them with spaghetti or linguini. They also make great meatball sub sandwiches on a toasted roll with some Provolone or Mozzarella on top.

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    " It was excellent "
    debntim ate it and said...
    YUMM! My mouth is watering! I love easy, to die for recipes!
    Was this review helpful? Yes Flag

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