Spinach Meatballs in Tomato Sauce
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|Tue, 04-22-2003 - 8:56pm|
1 medium onion, cut up
1 clove garlic
1 1/2 pounds lean ground beef
1/4 cup grated parmesan cheese
1/4 cup fine dry breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1 jar (26 oz) Classico Tomato & Basil pasta sauce (or quality jarred pasta sauce of your choice)
Preheat oven to 500.
Defrost spinach. Drain by pressing through a strainer. Place spinach, cut up onion, chopped or pressed garlic clove, salt, pepper and egg in blender or food processor container and chop finely. In large bowl, mix ground beef, bread crumbs, cheese, and spinach mixture. Mix until well blended. Toll into balls about the size of golf balls. Arrange in a single layer on a jelly roll pan, close but not touching. Put in 500 degree oven for about 10 minutes, or until well browned.
Place in large saucepan with the jar of pasta sauce, and simmer to combine flavors. I often put it in a crockpot, leave it for several hours, and serve it from the crockpot.
Serve over cooked pasta of choice - spaghetti, linguini, fettuccini, etc.
Makes 4-6 servings. Doubles easily.
Note from the cook: Since I found this recipe, I have cooked all my meatballs on a jelly roll pan in a hot oven instead of trying to brown them in a frying pan. They come out perfect this way, and they don't break apart.