by Hotplate Gourmet
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my 3 recipes »
Hotplate Gourmet's Notes:
Expand1/3 pound beef Ask a question about this ingredient
1/3 pound veal Ask a question about this ingredient
1/3 pound pork Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 egg, lightly beated Ask a question about this ingredient
3 tablespoons parsely, chopped Ask a question about this ingredient
1 cup freshly grated parmesan Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1 bunch spinach, sauteed Ask a question about this ingredient
Preheat the oven to 350 degrees F.
Ask a question about this stepCombine all the ingredients in a large bowl and mix well with your hands. Form into golf ball sized meatballs and set in the baking pan about a 1/2 inch apart.
Ask a question about this stepBake for 25-30 minutes until the tops are crusty and they are cooked through.
Ask a question about this stepWarm up the tomato sauce in a Dutch Oven or sauce pan, and place the cooked meatballs in the sauce for about 10 minutes before ready to serve over the sauteed spinach.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
Thanks for sharing your recipe and I like your comment about meatballs and a cold night!