Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
This recipe provided by Texas Beef Council. It is lean and packed with iron. Baked, not fried and can be frozen.Update: 03/13/2010 Elainemae, a reviewer suggested we use infant's rice cereal instead of breadcrumbs and it serves a dual purpose - increase the iron content. Great idea! :)
1 (10 ounce) frozen chopped spinach, thawed and drained
1 egg, beaten
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) jar prepared spaghetti sauce
8 ounces uncooked pasta
grated parmesan cheese (optional)
Steps:
Preheat oven to 350°F.
In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
Mix all ingredients well and form into small meatballs.
Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
When meatballs are fully cooked, remove from oven and place in sauce.
Simmer on medium heat 6-8 minutes.
Serve meatballs and sauce over cooked pasta.
Top with grated Parmesan cheese.
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