 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This recipe provided by Texas Beef Council. It is lean and packed with iron. Baked, not fried and can be frozen.Update: 03/13/2010 Elainemae, a reviewer suggested we use infant's rice cereal instead of breadcrumbs and it serves a dual purpose - increase the iron content. Great idea! :) Ingredients:
1 lb lean ground beef |
1 (10 ounce) frozen chopped spinach, thawed and drained |
1 egg, beaten |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/3 cup italian seasoned breadcrumbs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (10 1/2 ounce) jar prepared spaghetti sauce |
8 ounces uncooked pasta |
grated parmesan cheese (optional) |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
3. Mix all ingredients well and form into small meatballs.
4. Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
5. While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
6. In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
7. When meatballs are fully cooked, remove from oven and place in sauce.
8. Simmer on medium heat 6-8 minutes.
9. Serve meatballs and sauce over cooked pasta.
10. Top with grated Parmesan cheese.
|
|