Recipe by Manami
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! :)
Top Review by OutOfThyme
I made these to have in sub rolls with provolone cheese on top and then baked in the oven till the roll was crunchy and the cheese was melted. We woofed them down and DH says they are a winner so I will certainly make them again!
- 453.59 g lean ground beef
- 283.49 g frozen chopped spinach, thawed and drained
- 1 egg, beaten
- 4.92 ml onion powder
- 2.46 ml garlic powder
- 78.07 ml Italian seasoned breadcrumbs
- 2.46 ml salt
- 2.46 ml pepper
- 297.66 g jarprepared spaghetti sauce
- 226.79 g uncooked pasta
- grated parmesan cheese (optional)
Directions See How It's Made
- 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.