Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1lb extra lean ground beef
- 1 cup panko breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, thinly sliced
- 1 pkg Baby Spinach
- 1/2 cup 35% whipping cream
Method
Step 1
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Italian seasoning, salt and pepper. Use your hands to mix the ingredients until just combined. Do not overmix to avoid a tough, dense texture. Shape into 24 meatballs; set aside.Step 2
Heat the oil in a large high-sided pan over medium heat. Working in batches, lightly brown the meatballs on all sides (they don’t need to be cooked through at this point), transferring batches to a plate, about 6 min.Step 3
Stir the onion and garlic into the hot pan, cooking until the onion is softened, about 2 min. Add the baby spinach; stirring just until the leaves wilt and fit inside the pan. Mix in the cream and ½ cup (125 mL) water (or beef or vegetable broth).Step 4
Add the meatballs back into the pan, reduce the heat and bring to a gentle simmer, uncovered. Then cover and cook until the meatballs reach an internal temperature of 71°C (160°F) and the sauce thickens to coat the vegetables and is no longer watery, about 9 min.Step 5
Divide onto 4 plates; serve with your favourite side dish.