By the time Thursday or Friday rolls around, I get a little lazy. The last thing I want to do is make another elaborate dinner, and have to deal with the dishes that come along with it. I tend to rely on quick, simple, and satisfying meals to get me through to the weekend, which is when I make my husband cook dinner. My go-to is always, always Spaghetti and meatballs. Not only does it produce just three dishes that need washing, it also serves as lunch leftovers (possibly even dinner if I’m lucky) the following day. I’ve gotten a lot of questions about how I make my spaghetti with spinach meatballs, so I’ll be sharing that recipe today.
I definitely have a talent, that’s not really a talent, of hiding spinach inside of everything. Literally any time that I can put spinach into something, I do. Sometimes, I just make up excuses to put spinach in stuff.
FOR THE MEATBALLS YOU WILL NEED:
- 1-1 1/2 lb of ground beef — you can substitute with Turkey or Chicken, whichever you prefer)
- 2 Heaping Handfuls of Baby Spinach, finely chopped
- 3 Slices of Bread — typically, I use Wheat Bread, but all we had was White.
- 1 Egg
- Splash of Milk
- Salt, Pepper, Garlic Powder, Onion Powder — I just eyeball this until it looks well seasoned.
- Preheat your oven to 350° and grab a cookie sheet, spray well with non-stick spray.
- Put all of your ingredients into a bowl and combine well — I find that this is best done with your hands.
- Grab a Spoon or an Ice Cream Scoop and place meatballs onto baking sheet.
- Bake for 40-45 minutes — I like ours to be super well done, so I do 45 minutes.
- Put them in the pot with your strained pasta, add sauce, and stir.
- Serve with your favorite frozen boxed Garlic Toast, Steamed Bag Veggies, and call it a day. Enjoy!
This recipe is another great way to sneak some veggies into picky eaters. I’ve never met a kid who didn’t like spaghetti and meatballs. They don’t have to know that there’s spinach in there!