Meatballs Florentine
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
You can substitute equal parts ground beef and ground pork for the meatloaf mix. Serve with grated Parmesan. It's unnecessary to temp the meatballs because they will reach a food-safe temperature if cooked according to the recipe instructions. (For more information on food safety, check out this guide.)
Instructions
- Combine meatloaf mix, 1 cup spinach, panko, egg, half of garlic, and 1 teaspoon salt in bowl and knead gently until incorporated. Form mixture into 3 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes; transfer to plate.
- Add remaining garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in tomatoes, water, spaghetti, and ½ teaspoon salt and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Add meatballs and continue to simmer, covered, until meatballs are cooked through and spaghetti is al dente, about 5 minutes. Off heat, stir in remaining 2 cups spinach and basil. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We streamline the cooking (and cleaning) by cooking the meatballs, sauce, and pasta in the same pan.
Before You Begin
You can substitute equal parts ground beef and ground pork for the meatloaf mix. Serve with grated Parmesan. It's unnecessary to temp the meatballs because they will reach a food-safe temperature if cooked according to the recipe instructions. (For more information on food safety, check out this guide.)
Instructions
- Combine meatloaf mix, 1 cup spinach, panko, egg, half of garlic, and 1 teaspoon salt in bowl and knead gently until incorporated. Form mixture into 3 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes; transfer to plate.
- Add remaining garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in tomatoes, water, spaghetti, and ½ teaspoon salt and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Add meatballs and continue to simmer, covered, until meatballs are cooked through and spaghetti is al dente, about 5 minutes. Off heat, stir in remaining 2 cups spinach and basil. Season with salt and pepper to taste. Serve.
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