How do you make a classic even better? How about load it up with a healthy serving of spinach…not exactly what you were thinking? Even our teens aren’t thrilled with bits of stuff in their food, or me adding things that shouldn’t be there. So while helping me create this recipe our son reached for the blender. And everyone said they were the best meatballs ever. They just didn’t all know they were Spinach and Sun Dried Tomato Meatballs.
While these are kiddo approved they are also big kid approved. I have served these to guests many times, either family style or plated and fancy. They really are versatile and you can also make them ahead and store them in the freezer so they are ready when you are. It makes for a super simple solution for unexpected guests and on the occasion where you forget to meal plan and take something out of the freezer. Just heat them up in some sauce on the stove and you have yourself an amazing dinner.
We do like the occasional spaghetti and meatball dinner, but more times than not, I serve these with mashed potatoes and a side of roasted broccoli or a Caesar salad. You can either saute these on the stove top or cook them in the oven, your choice. I typically cook them on the stove top in some olive oil on medium heat until they are browned then add sauce to them and let them simmer. If you want to put them in your slow cooker be sure to brown them on the stove first, otherwise they kind of fall apart.
- 2½lbs ground beef (we use ground sirloin)
- ¼ cup sun dried tomatoes in oil (just the tomatoes)
- 2 eggs
- 2 cloves garlic
- ½ yellow onion
- 1 tsp dried Italian seasoning
- 1 tsp crushed red chili peppers
- 1 tsp salt
- 1 small handful fresh basil
- ¼ cup olive oil
- ¼ cup water
- ½ cup frozen spinach
- Put all ingredients EXCEPT for the meat into a blender and blended until smooth.
- Add to meat and mix well.
- Form into balls
- Heat a few tablespoons of olive oil over medium heat on the stove top
- Place meat balls in pan and cook on all sides about 15 minutes.
- Cover with sauce and let simmer for about 30-40 minutes on low.
- If serving fancy cook on all sides then turn down the heat and continue to turn the meatballs so they cook evenly and through for about another 10 minutes
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