- Photos (1)
Spinach gives a healthy boost to ground beef and Italian sausage meatballs.
Mark Welsh | Staff Photographer
˝ pound ground beef
˝ pound bulk Italian sausage
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
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close