In a large bowl, combine panko and 1/4 cup
milk. Let stand to absorb. MISE EN PLACE • Heat
oven to 400° F. • Peel and finely chop shallot.
• Peel and finely chop garlic. • Roughly chop
spinach. Bring large pot water plus 1/2 tsp
water to boil, this is your pasta cooking
water.
• Add to panko mixture eggs, half of shallot,
one third of Parmesan and 1/2 teaspoon
PeachDish Salt. • Using your hands or a wooden
spoon, mix in beef. • Grease a baking sheet
with 1 teaspoon olive oil. • Form 24 meatballs,
1 1/2-inches in diameter. Arrange on baking
sheet, leaving about 1 inch between each. •
Bake in oven until browned and cooked through,
20-25 minutes.
While meatballs cook, prepare pasta according
to package directions. Drain, mix in spinach
to wilt and set aside. While meatballs are
browning and pasta is cooking make tomato
sauce- • Place a small saucepan over medium
heat. Add 1 teaspoon olive oil. When hot, stir
in garlic and remaining shallot. Cook, stirring
often, until tender, about 2 minutes. • Stir in
tomato sauce, 1/4 teaspoon PeachDish Salt and
half of parsley. • When sauce simmers, taste
and adjust seasoning as desired. Keep warm over
low heat.
• Divide noodle mixture between 4 bowls, and top
with meatballs. • Spoon tomato-garlic sauce over
top. Garnish with remaining Parmesan and parsley,
and enjoy!
Originally Submitted
3/6/2018
0 Out of 5 from
0 reviews
You can add this Beef, Meatballs with Parm over Noodle with Spinach recipe to your own private DesktopCookbook.
