itch to as much local/organic meat and produce as we can, the amazing taste is great encouragement on this endeavor!
Ok...here is the recipe (directly copied from: http://www.skinnytaste.com/2010/06/skinny-italian-spinach-meatballs.html)
Skinny Italian Spinach MeatballsServings: 6 • Serving Size: 5 meatballs plus 4.5 oz sauce • Points: 4 ww pts
Calories: 211.2 • Fat: 9.8 g • Protein: 17.4 g • Carb: 14.3 g • Fiber: 4.2 g
- 1 lb 93% lean ground beef
- 1 tbsp olive oil
- 10 oz frozen chopped spinach, thawed and drained of all liquid
- 2 slices whole wheat Weight Watchers bread (or any half point bread)
- 1 large egg
- 1 clove garlic, minced
- 2 tbsp fresh parsley
- 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
- salt and pepper
- 1 tsp olive oil
- 3 cloves smashed garlic
- 28 oz can Tuttorosso crushed tomatoes (my favorite)
- 1/2 onion (don't chop)
- salt and pepper
In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.
Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned.
Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve.
I used chopped onion- just added it after my garlic had warmed up a little and left it in. I really like bits of onion in my sauce! I was also feeling lazy so we had rustic meatballs with chopped garlic and big shavings of Parmesan! Yum. I served it with whole wheat pasta and baked zucchini with parmesan and garlic salt! Definitely a keeper! Tomorrow night we are having leftover meatballs in homemade subs and we were able to freeze 2 servings worth too!