Healthy Spinach Meatballs With Spicy Sriracha Marinara Food

SRIRACHA MARINARA AND MEATBALLS

Steps:

• Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
• In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.

SPINACH MEATBALLS

Steps:

• 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.

SPINACH MEATBALLS

Steps:

• Preheat the oven to 350-degrees. Mix the ground beef, spinach, onion, egg, grated cheese, salt, pepper, and garlic powder in a large bowl. Be sure to mix all the ingredients well. FOrm into small meatballs. Place into a 1 1/2 quart casserole dish. Mix the broth, tomato sauce, wine, and cornstarch until no lumps remain. Pour the sauce mixture over the meatballs. Bake at 350-degrees, covered, for 40-60 minutes (this will depend on the size you made the meatballs.) These are great served over rice or noodles.

MEATBALL-AND-SPINACH BAKED ZITI

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
• Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in pasta.
• Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
• Let stand 10 minutes before serving. Garnish with parsley and basil.

MEATBALL & CREAMED SPINACH SKILLET

Steps:

• Prepare meatballs according to package directions.
• Meanwhile, heat oil in a large, broiler-safe skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook, stirring occasionally, until thawed, 6 to 8 minutes. Sprinkle with flour and stir to combine. Add milk and cook, stirring occasionally, until thickened, about 2 minutes. Stir in pepper and nutmeg.
• Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
• Position rack in upper third of oven and turn broiler to high. Broil the casserole until the cheese is browning in spots, 3 to 4 minutes.

SPICY SRIRACHA MEATBALLS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
• Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
• Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.

SPICY SRIRACHA SPAGHETTI AND MEATBALLS

Steps:

• In a medium mixing bowl, combine the beef, Sriracha, yogurt, brown sugar, salt, bread crumbs, and egg. With a spoon, or your hands, mix the ingredients only until they are evenly combined. (Do not over mix!) Use your hands or a cookie scoop to form the mixture into 1 to 2-inch balls and place them on a plate. Cover and set aside.
• Over low-medium heat, in a large sauté pan, cook the onions in the oil until soft, about 4 minutes. Add the garlic and cook for another minute or so.
• Stir in the tomato purée, Sriracha sauce, brown sugar, and salt.
• Bring to a boil and then immediately reduce heat to low and simmer until the sauce thickens slightly, about fifteen minutes.
• Then stir in the cilantro.
• Add the prepared meatballs to the sauce, cover, and continue to simmer until the meatballs are cooked through, about 8 minutes. (About half way through the cooking process, remove the lid and gently move the meatballs around a bit.)
• While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's al dente -- just tender but still firm to bite. Drain the pasta and then return it to the pot and drizzle it with olive oil. Cover and set aside.
• When the meatballs are cooked, add them, along with the sauce, to pasta and toss to coat, taking care not to break the meatballs. (If you prefer, you can keep the meatballs and sauce separate and serve it over each portion of pasta.)

HEALTHY SPINACH MEATBALLS WITH SPICY SRIRACHA MARINARA

Steps:

• Heat broiler, with rack in top position.
• Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.
• With your hands, mix to combine. Roll into 1 - 1 1/2 inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil for 5 minutes. Turn meatballs and broil another 5 minutes, until golden brown.
• In a large heavy pot, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes.
• Add tomatoes and Sriracha and bring to a simmer.
• Add meatballs and simmer at least 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).
• In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta, add to pot with meatballs and gently toss to coat.
• Sprinkle with parsley and serve. Enjoy :).

SPINACH MEATBALL SUBS

Steps:

• In a food processor, combine the first six ingredients; cover and process until blended. Add the egg whites, spinach and Parmesan cheese; cover and process until blended. Transfer to a large bowl; crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake at 400° for 10-13 minutes or until meat is no longer pink; drain. , Place the marinara sauce in a large saucepan; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Spoon meatballs and sauce onto rolls. Sprinkle with mozzarella cheese. Broil for 5-8 minutes or until cheese is melted.

BEEFY SPINACH-PARMESAN MEATBALLS

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix in large bowl; stir just until moistened. Add meat, spinach, cheese and egg whites; mix well.
• Shape into 60 (1-1/2-inch) balls. Place in 2 rimmed pans sprayed with cooking spray.
• Bake 20 min. or until done (160°F), heating pasta sauce near end of baking time.

RICOTTA AND SPINACH MARINARA MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir together the ricotta, parmesan, spinach, onion powder, garlic powder, salt, black pepper, oregan, and basil until well combined.
• Pour the marinara sauce into a baking dish.
• Scoop the ricotta mixture into the baking dish in heaping tablespoons.
• Nestle the meatballs into the sauce and around the mounds of ricotta.
• Drizzle the olive oil evenly over the top.
• Bake for 45 minutes. Remove from oven. Top with parsley and allow to cool for 5 minutes before serving.

MEATBALLS WITH SPINACH AND MARINARA

Steps:

• 1. Preheat oven to 375 F.
• 2. Add oil to an oven-safe skillet over medium heat. Cook meatballs, turning occasionally, until browned on each side. Or as well as you can brown each side of a round object.... Cook 'em roughly 8-10 minutes.
• 3. Add pasta sauce to the skillet, coating the meatballs. Place into the oven and roast for 10-12 minutes.
• 4. Put spinach leaves into a microwave safe bowl and add a few inches of water. Cover with wax paper and cook at 2 minutes intervals, stirring after each, to wilt the spinach. When wilted, drain.
• 5. When meatballs are finished, remove each meatball using tongs to a plate or bowl. Add spinach, stirring to incorporate. Replace meatballs and cover with grated mozzarella.
• 6. Return skillet to oven until cheese melts, 5 minutes.