This post has an alternate title that can be read as follows: How I got my husband to eat something with spinach and mushrooms… (hold your applause to the end please)…AND LIKE IT!!!
Michael and I really enjoyed these meatball subs. My favorite part was that we were able to satisfy Michael’s beef craving and my “I hate the smell of raw beef and have a ‘thing’ about ground beef” neurosis. They were incredibly filling and SO flavorful. These meatballs could be used, as we did, with sandwiches on toasted buns with mozzarella cheese, or stirred into a pasta dish for a delicious meal.
The recipe makes quite a few meatballs, so you could potentially do both! If it’s just a few of you eating, cook all of the meatballs, then freeze whatever you aren’t going to use right away in a freezer bag. You could certainly use ground turkey or higher percent fat beef if you feel so inclined.
Mom’s Spinach Meatballs
1lb ground beef (I buy the extra-super-very-especially lean kind)
1 (10oz) pkg frozen chopped spinach, thawed and squeezed dry
1/4c grated parmesan cheese
2 large white mushrooms, quartered (I used large button mushrooms)
4-6 cloves garlic, minced
2 Tbsp Worcestershire sauce
1 1/2 Tbsp Italian seasoning
In a food processor, combine spinach, parmesan, mushrooms, garlic, Worchestershire sauce, Italian seasoning, pepper, and salt. Process till well combined. Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one’s hands). Mix well.
Shape into 1 1/2″ balls. I got about 30 out of my batch. Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees abotu 15 minutes, or till meat is no longer pink.
For meatball subs:
Place meatballs into a large saucepan and cover with a jar of your favorite marinara or spaghetti sauce (I use Newman’s Own Sockarooni sauce). Stir to combine and heat through. Place meatballs onto buns (toasted is nice), and top with cheese.