Meatballs worth making

Yield: 6 servings

Measure Ingredient
2 pounds Lean ground beef
1 pack Frozen chopped spinach - (10 oz); thawed, drained
2 \N Eggs; beaten well
2 tablespoons Dried bread crumbs
¼ cup Grated Parmesan or Romano cheese
1 small Garlic clove; finely chopped
1½ tablespoon Kosher salt
¼ teaspoon Freshly-ground black pepper
1 pinch Grated nutmeg
⅓ cup Vegetable oil
\N \N All-purpose flour; as needed
2 cups Homemade or store-bought tomato sauce
\N \N (or use chicken broth; beef broth or
\N \N Water)

Crumble the ground beef into a large bowl. Beat the spinach, eggs, bread crumbs, cheese, garlic, salt, pepper, and nutmeg in a small bowl until blended. Add the egg mixture to the meat and mix well with your hands until completely incorporated. Form the mixture into 12 equal size meatballs and set aside. Heat the oil in a large skillet over medium heat. While the oil is heating, roll the meatballs in flour until well coated. Shake the excess flour from the meatballs and carefully place them in the skillet as you go.

Brown the meatballs, turning them as necessary, on all sides, about 5 minutes. Remove them to paper towels to drain as they are done. Work in batches if necessary to prevent overcrowding the skillet. When the meatballs are browned, pour off all the fat from the skillet. Add the tomato sauce and bring to a boil. Return the meatballs to the skillet, cover, and reduce the heat to a bare simmer. Cook until the meatballs are firm and the sauce is thick, about 50 minutes. Check the seasoning of the sauce, adjust if necessary, and serve the meatballs directly from the skillet. The meatballs may be made entirely in advance and refrigerated for 2 days. They may be frozen for up to 2 months. This recipe yields 6 servings.

Comments: If you are using broth or water instead of tomato sauce, you may find it necessary to thicken the sauce. To do this, before returning the meatballs to the skillet, bring the sauce to a boil and boil until it is reduced enough to lightly coat a spoon. Or mix 1 tablespoon sour cream with 1 teaspoon all-purpose flour and whisk this mixture into the sauce after removing the skillet from the heat.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chris Styler, "Blue Collar Food" From the TV FOOD NETWORK - (Show # CL-9145 broadcast 06-08-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Chris Styler

Converted by MM_Buster v2.0l.

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