Classic Italian Meatballs with Spinach & Mushrooms
The best Italian meatball recipe - plus, they're affordable, easy to make, and healthy too! Serve alone or over spaghetti.
Ingredients
- 2 eggs
- 4 oz white mushrooms finely chopped
- 3 oz baby spinach leaves finely chopped
- 2 cloves garlic pressed
- 1/4 of a large yellow onion minced
- 1 Tbsp chopped Italian parsley
- 1 Tbsp chopped basil
- 1/2 c grated Pecorino Romano cheese plus more for garnish
- 3 Tbsp Italian breadcrumbs
- 1/2 pound pastured ground beef
- 1/2 pound pastured Italian sausage casings removed
- 1/2 tsp sea salt reduce to 1/4 tsp if not serving over pasta
- 3 Tbsp water
- 2 Tbsp white wine
- 1-2 Tbsp ghee or lard enough to coat the bottom of the cooking pot when melted
- 12 oz or more of homemade or store bought marinara sauce (we like our spaghetti and meatballs with just enough marinara so that the flavor of the pasta comes through, but if you like it saucy, you could increase the marinara to 20-24 ounces).
Instructions
- Set aside half of the chopped mushrooms and spinach for use in the sauce.
- In a large mixing bowl, lightly beat the eggs, then add remaining mushrooms and spinach and the next 10 ingredients (garlic through water) to the bowl.
- Use clean hands or a wooden spoon to mix.
- Melt ghee/lard over medium high heat in a large skillet or Dutch oven.
- Form the meatball mixture into golf ball sized balls and drop into the pan as they are formed.
- Brown meatballs on all sides (turn them with a spoon occasionally to ensure even browning). As you do this, some bits of a few meatballs may separate and collect on the bottom of the pan. No worries - they'll add a meaty flavor and nice, chunky texture to the sauce!
- While the meatballs are browning, start a pot of spaghetti or other pasta if desired.
- Once meatballs are browned (should take 12-15 minutes), deglaze the pan with the white wine, using a wooden spoon to scrape the bits off the bottom. If you prefer not to use white wine, skip this step.
- In a small mixing bowl, stir together the marinara sauce and the reserved spinach and mushrooms. Pour over the meatballs, folding gently with a silicone spatula to mix without breaking the meatballs.
- Cover and simmer for 15 minutes or so, or until the spinach and mushrooms in the sauce are fully cooked.
- Top with additional grated Pecorino Romano and serve alone or over hot pasta.
Notes
These meatballs are perfect for spaghetti, but could also be served without pasta. They store well in the fridge for several days and the freezer for several months.