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Skinny Italian Spinach Meatballs

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  • 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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