I’m not Italian, but I take meatballs very seriously. I think it’s because for as long as I can remember meatballs and spaghetti has been a dinner tradition. When I was younger my mom would always make them on the night that my dad had bowling and then when I moved out and started cooking dinners I made sure that it was always on my weekly meal plan. Then I realized that maybe I was eating too much pasta and to me you can’t have meatballs without pasta.
I’ve found a way to brighten up my meatballs so that we can still enjoy them without feeling like we just overloaded on carbs. I will say that I don’t measure anything when I make my meatballs so these are all guesses and you can play around with it to make them to your liking.
- 1 pound ground beef
- 1 egg
- 1 tablespoon italian seasoning
- 1/4 cup parmesan cheese
- 10 oz chopped spinach (I use frozen and then ring it dry with paper towels) you want this as dry as possible
- 1/4 cup bread crumbs
- 1 tablespoon oregano
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- 2 squirts of sriracha sauce
Mix all the ingredients together and roll into balls, cook at 450° for 30 minutes. In another pan heat up pasta sauce and add meatballs that while it’s heating. Serve over spaghetti squash or ziti! I hope you guys love these as much as I do!