Ingredients:

  • 1 lb ground beef
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 cups beef broth
  • 1 tsp Italian seasoning
  • 1 cup small pasta
  • 2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a mixing bowl, combine the milk and breadcrumbs first to form a paste. Stir in the beef, egg, garlic, parsley, and seasonings.
  2. Using a cookie scoop, form 20-24 small balls. Heat olive oil in a Dutch oven over medium-high heat; sear the meatballs in batches until mahogany-colored on all sides. Remove and set aside on a plate.
  3. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots soften.
  4. Stir in the minced garlic for 60 seconds until fragrant, then pour in the crushed tomatoes and beef broth. Bring the liquid to a gentle boil.
  5. Reduce heat to medium-low and return the seared meatballs to the pot. Simmer for 15 minutes.
  6. Stir in the pasta and cook according to package directions (usually 7-10 minutes) until al dente.
  7. Stir in the baby spinach and lemon juice until the greens are just wilted. Serve topped with grated Parmesan cheese.