Italian Meatballs in Spinach Cream Sauce
Indulge in the perfect blend of Italian comfort and creamy decadence with these irresistible Italian Meatballs in Spinach Cream Sauce. Tender, flavor-packed meatballs made with a savory mix of ground beef and pork, Parmesan cheese, and Italian seasoning are oven-baked to juicy perfection. They’re then nestled in a velvety spinach cream sauce crafted with fresh spinach, heavy cream, and a hint of nutmeg for a luscious, herbaceous finish. Whether served over al dente pasta, spooned onto fluffy rice, or paired with crusty bread for dipping, this family-friendly dish creates a restaurant-quality experience right in your kitchen. Ready in under an hour, it’s the ultimate comfort food for cozy weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese
- 1 large Egg
- 4 Garlic cloves
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 200 grams Fresh spinach
- 250 milliliters Heavy cream
- 100 milliliters Chicken or vegetable broth
- 2 tablespoons Butter
- 1 tablespoon Flour
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic (2 cloves), Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
Shape the mixture into small meatballs, about the size of a golf ball. You should get approximately 20 meatballs.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the meatballs in batches, searing them until golden brown on all sides, about 2-3 minutes per side. Transfer the skillet to the oven and bake for 15 minutes or until the meatballs are fully cooked through.
While the meatballs are baking, prepare the spinach cream sauce. Start by washing the spinach thoroughly and chopping it coarsely.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Sprinkle the flour over the butter and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is golden and well incorporated.
Gradually whisk in the heavy cream and chicken or vegetable broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Add the nutmeg and adjust salt and pepper to taste.
Remove the meatballs from the oven and transfer them to the saucepan with the spinach cream sauce. Gently toss to coat the meatballs in the sauce.
Simmer the meatballs in the sauce for an additional 5 minutes, allowing the flavors to meld.
Garnish with freshly chopped parsley, if desired, and serve warm with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
4084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 5676 mg | 247% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.7 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 940 mg | 72% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1522 mg | 32% | |
*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.
