Sunday, February 20, 2011

Skinnytaste's Skinny Italian Spinach Meatballs

Spaghetti & meatball night is quite popular in our house and these are definitely a lighter alternative to a comforting bowl of pasta & meatballs!  We are always trying to find ways to sneak extra veggies into our entrees.  This was perfect- even my 2 1/2 year old daughter loved them.  To save on time, I used a jar of Barilla and tossed with our favorite whole wheat pasta.

I modified that meatball recipe slightly because parsley is not one of our favorite herbs so I tossed in some oregano & basil instead.  Very easy recipe to follow & the meatballs stayed intact while they were pan frying in the skillet.  

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 - I subbed dried oregano & basil for the parsley.  We are not fans of parsley in our family.
  • 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
  • salt and pepper

Wet bread with water then mash up with your hands. 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 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.
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. 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 15-20 minutes. 

Taken with my Palm Pixi

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