Spinach adds extra nutrients to these juicy meatballs. The easiest way to remove the liquid from spinach is to wrap it in several layers of cheesecloth and squeeze until dry. This important step keeps the flavour of the meatballs from getting diluted and prevents the texture from becoming soggy.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2015
- 4 hotdog buns
- half pkg frozen spinach thawed and squeezed dry
- 4 cloves garlic sliced in half
- 1 1/2 teaspoon Italian herb seasoning
- 1 teaspoon Dijon mustard
- pinch each salt and pepper
- 340 g extra-lean ground beef
- 2 teaspoons olive oil
- 1 large onion thinly sliced
- 1 teaspoon balsamic vinegar
- 1 cup bottled strained tomatoes (passata)
MethodIn food processor, pulse together spinach, garlic, Italian seasoning, mustard, salt and pepper until finely chopped. Add beef; pulse just until combined, about 3 times. Roll into 16 balls; arrange on parchment paper–lined baking sheet.
Bake in 400 F (200 C) oven, turning once, until no longer pink inside and instant-read thermometer inserted in several reads 160 F (71 C), about 12 minutes.
Meanwhile, in nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and golden, about 15 minutes. Stir in vinegar. Scrape into bowl.
Add meatballs and strained tomatoes to skillet; cook over medium heat, stirring, until heated through, about 2 minutes.
Halve buns lengthwise almost all the way through; arrange on baking sheet. Spoon onion mixture into buns; top each with 4 meatballs. Spoon tomato sauce over top. Bake in 400 F (200 C) oven until buns are warm, about 2 minutes.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 496 mg
- Sugars 11 g
- Protein 25 g
- Calories 365.0
- Total fat 12 g
- Cholesterol 47 mg
- Saturated fat 4 g
- Total carbohydrate 41 g
- Iron 36.0
- Folate 26.0
- Calcium 12.0
- Vitamin A 30.0
- Vitamin C 8.0