Ingredients
2sliceswhole wheat light bread,or gluten-free bread
1lbground beef,(93% lean)
1tbspolive oil
10ozfrozen spinach,thawed and squeezed of all liquid, chopped
1egg,large
1clovegarlic,minced
2tbspfresh parsley
½cuppecorino romano cheese,or favorite parmesan cheese
salt and pepper
1tspolive oil
3clovessmashed garlic
28ozTuttorosso crushed tomatoes,(1 can)
½onion,not chopped
salt and pepper
Preparation
Wet bread with just enough water (or milk) to wet and then mash them up.
Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined.
Using a ¼ cup measuring cup, measure meat and then divide in two so that each meatball is ⅛ of a cup. Roll into little meatballs.
In a large pot, add 1 teaspoon olive oil and heat on medium heat.
When hot, add smashed garlic.
When garlic is golden brown, after about 1 to 2 minutes, add the tomatoes, onion, salt and pepper and cover, reduce heat to low.
Meanwhile, in a large nonstick skillet, add 1 tablespoon 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.
When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process.
When all meatballs are in the sauce, simmer for an additional 15 minutes. Discard onion and serve.
