Florentine Meatballs
Savor the comforting flavors of Florentine Meatballs, a classic Italian-inspired dish with a twist! These tender meatballs combine a rich blend of ground beef and pork, fresh spinach, garlic, and Parmesan cheese, creating a luxurious medley of tastes and textures. Pan-seared for a golden crust and then oven-baked to perfection, they're bathed in a velvety creamy marinara sauce, elevating the traditional meatball experience to new heights. Perfect for serving over pasta, paired with crusty bread, or enjoyed on their own, these meatballs are as versatile as they are delicious. Ready in under an hour, this hearty recipe is ideal for cozy family dinners or entertaining guests with a touch of elegance.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 2 cups Fresh spinach
- 0.5 cup Italian breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 0.5 cup Heavy cream
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the spinach until wilted, about 2-3 minutes. Remove from heat, let it cool slightly, and chop it finely.
In a large mixing bowl, combine the ground beef, ground pork, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and oregano. Mix until all the ingredients are evenly incorporated.
Using your hands or a small scoop, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for about 2-3 minutes on each side until browned. Transfer them back to the baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until fully cooked through and no longer pink in the center (internal temperature of at least 160°F/71°C).
While the meatballs are baking, prepare the creamy marinara sauce. In a saucepan, combine the marinara sauce and heavy cream. Heat over low-medium heat, stirring occasionally, until warmed through and slightly thickened.
Once the meatballs are done, transfer them to the saucepan with the creamy marinara sauce, gently tossing to coat.
Serve the Florentine Meatballs hot, garnished with chopped fresh basil if desired. Enjoy with pasta, crusty bread, or a simple side salad!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
