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Plates showing meatballs and creamy spinach

Beef Meatballs with Creamy Spinach

By Sobeys
Published on February 01, 2024
Beef Meatballs with Creamy Spinach
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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

Directions

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. Step 5

    Divide onto 4 plates; serve with your favourite side dish.