- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Directions
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.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Fat:
- 26 g
- Saturated Fat:
- 11 g
- Carbs:
- 20 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 140 mg
- Protein:
- 29 g
- Sodium:
- 710 mg
