Spinach Meatballs with Vegetable Marinara Recipe

Name: Spinach Meatballs with Vegetable Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Carrots, Finely Chopped; 1/2 whole Bell Pepper, Finely Chopped; 2 whole Celery Stalks, Finely Chopped; 1 whole Medium Onion, Finely Chopped; 3 Tablespoons Butter; 1 Tablespoon Olive Oil; 2 Tablespoons Minced Garlic; 1/2 cups Chicken Stock; 1/4 cups Red Wine; 1 box (10 Oz. Box) Frozen Chopped Spinach, Defrosted Drained And Liquid Squeezed Out; 1 can (28 Oz. Can) Crushed Tomatoes; 2 cans (28 Oz. Can) Tomato Sauce; 1 Tablespoon Dried Basil; 1 teaspoon Dried Oregano; 1 Tablespoon Dried Parsley; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1 teaspoon Sugar; 2 slices Bread Crusts Removed; 1/2 cups Milk; 1- 1/2 pound Ground Beef; 1 whole Egg; 3/4 cups Grated Parmesan Cheese

Servings: persons

2 whole Carrots, Finely Chopped
1/2 whole Bell Pepper, Finely Chopped
2 whole Celery Stalks, Finely Chopped
1 whole Medium Onion, Finely Chopped
3 Tablespoons Butter
1 Tablespoon Olive Oil
2 Tablespoons Minced Garlic
1/2 cups Chicken Stock
1/4 cups Red Wine
1 box (10 Oz. Box) Frozen Chopped Spinach, Defrosted Drained And Liquid Squeezed Out
1 can (28 Oz. Can) Crushed Tomatoes
2 cans (28 Oz. Can) Tomato Sauce
1 Tablespoon Dried Basil
1 teaspoon Dried Oregano
1 Tablespoon Dried Parsley
1/2 teaspoons Salt
1/4 teaspoons Pepper
1 teaspoon Sugar
2 slices Bread Crusts Removed
1/2 cups Milk
1- 1/2 pound Ground Beef
1 whole Egg
3/4 cups Grated Parmesan Cheese

1
In a food processor, process vegetables (separately) until fine, almost a paste.
2
Melt butter and olive oil in a medium saucepan over medium heat.
3
Stir in the carrots, bell pepper, celery, onions, and garlic, cook until soft, about 10 minutes (you want this super soft).
4
Add chicken stock and wine and cook another 10 minutes until reduced by 1/4.
5
Add spinach, mix well and remove from heat.
6
In a slow cooker place heat on high.
7
Add cans of tomatoes, sauce, half of the cooked vegetable mixture and all dried spices, salt, pepper and sugar.
8
Cover and bring to a boil.
9
While you are waiting for sauce to boil, soak bread in milk in a shallow dish.
10
In a stand mixer, crumble meat, add soaked bread, the egg, the remaining half of the vegetable mixture, the parmesan cheese, salt and pepper to taste.
11
Mix on high speed for 2 minutes until slightly whipped.
12
(I find whipping the meat makes a light and airy meatball).
13
Roll meat into 1-inch balls, drop into boiling sauce, place heat on low and cook 4 to 6 hours.
14
Serve over your favorite pasta.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 whole Carrots, Finely Chopped, 1/2 whole Bell Pepper, Finely Chopped, 2 whole Celery Stalks, Finely Chopped, 1 whole Medium Onion, Finely Chopped, and more.

Yes, Spinach Meatballs with Vegetable Marinara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Meatballs with Vegetable Marinara

How did you like this recipe?

Frequently Asked Questions