The Ingredients
For the Meatballs:
Meat: 1 lb (500g) ground beef (80/20 mix) or a mix of beef and Italian sausage.
Binding: 1/2 cup panko breadcrumbs and 1 large egg.
Flavor: 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 tsp dried oregano, salt, and black pepper.
Freshness: 2 tbsp finely chopped fresh parsley.
For the Sauce & Toppings:
Marinara: 2 cups of your favorite high-quality marinara sauce.
Greens: 3–4 cups fresh baby spinach.
Cheese: 1.5 cups shredded Mozzarella (or thick slices of fresh mozzarella).
Finish: Red pepper flakes and extra-virgin olive oil for drizzling.
The Method
1. Prep the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan, garlic, and spices. Mix gently with your hands—don’t overwork the meat, or the meatballs will be tough.
Roll into golf-ball-sized rounds (about 1.5 to 2 inches thick).
The Sear: Heat 1 tbsp of oil in an oven-safe skillet over medium-high heat. Brown the meatballs on all sides (about 5-6 minutes total). They don’t need to be cooked through yet; you just want a nice crust. Remove meatballs and set aside.
2. Build the Sauce & Spinach
In the same skillet, wipe out excess grease if necessary, then pour in the marinara sauce. Bring to a light simmer.
Add the fresh baby spinach to the sauce. Stir for 1–2 minutes until it just starts to wilt.
3. Assemble and Bake
Nestled the browned meatballs back into the sauce/spinach mixture.
Spoon a little extra sauce over the top of each meatball.
Top each meatball with a generous amount of mozzarella cheese and a pinch of black pepper or red pepper flakes.
4. The Final Melt
Transfer the skillet to a preheated oven at 400°F (200°C).
Bake for 10–12 minutes until the meatballs are cooked through and the cheese is bubbly and starting to turn golden brown.
Pro Tip: Switch to the broiler for the last 60 seconds if you want those charred brown spots on the cheese like in the photo.
