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posted: 3/7/2013 10:01 AM

Spinach Meatballs

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  • Spinach gives a healthy boost to ground beef and Italian sausage meatballs.

       Spinach gives a healthy boost to ground beef and Italian sausage meatballs.
    Mark Welsh | Staff Photographer

 

pound ground beef

pound bulk Italian sausage

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1 package (10 ounces) frozen, chopped spinach, thawed and drained

1 egg, beaten

1 teaspoon onion powder

teaspoon garlic powder

teaspoon Italian seasoning

1/3 cup dry bread crumbs

Salt and pepper

2 cups prepared pasta sauce

12 ounces uncooked tri-color penne pasta

Parmesan cheese, optional

Heat oven to 350 degrees. Spray a jelly roll pan with nonstick spray.

In medium bowl, combine ground beef, sausage, spinach, egg, onion powder, garlic powder, seasonings, bread crumbs, salt and pepper; with your hands mix until well combined. Form into balls about the size of a pingpong balls.

Place meatballs on jelly roll pan and bake 25 minutes. With a spatula or tongs, turn meatballs over and cook another 10-20 minutes until nicely browned.

While meatballs cook, prepare the pasta according to package directions, drain and keep warm.

In large skillet or sauce pan, add the pasta sauce. When meatballs are fully cooked, transfer from oven into sauce and cook over medium heat 6-8 minutes. Serve meatballs and sauce over pasta. Top with grated Parmesan cheese.

Serves four to six.

Deborah Pankey, Daily Herald

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