Spaghetti and Meatballs--With Spinach

Vary an old favorite--spaghetti and meatballs--by adding spinach to the meat and using marinara-style spaghetti sauce. Serve over an interesting shaped pasta with a sprinkling of Parmesan cheese. A crisp green salad and crusty bread complete this hearty cool-weather meal.


1 (10-ounce) packaged frozen chopped spinach, thawed

1 pound ground beef

1 egg, lightly beaten

1/2 cup Italian-style bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon oregano leaves, crushed

1 (15 1/2-ounce) jar marinara spaghetti sauce

Cooked pasta

Grated Parmesan cheese

Drain spinach, squeezing out as much liquid as possible. Combine with beef, egg, bread crumbs, onion and oregano in medium bowl. Mix well. Shape into 1-inch balls. Place in single layer on jelly roll pan.

Bake at 425 degrees 5 minutes. Turn and bake another 5 minutes. Reduce oven to 350 degrees. Remove meatballs and place in shallow 1-quart casserole. Pour sauce over meatballs, cover and bake 20 to 25 minutes or until meatballs are cooked through and sauce is hot.

Serve over pasta, sprinkled with Parmesan cheese. Makes 4 servings.

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World