Prep. Time: 15 minutes
Cook Time: 15 minutes
seasonal RECIPES for those who love to EAT
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2 lbs. Baby spinach leaves
1 lb. Bulk hot Italian sausage
1 c. Shredded mozzarella (fine shreds are best)
1/4 c. Bread crumbs
2 cloves Garlic
1. Preheat oven to 400°F.
2. Rinse spinach leaves and sauté on medium-high heat until wilted. Once all the spinach has cooked down (may require adding the leaves in batches), remove from heat and transfer to a strainer. [Alternatively, place the spinach in a microwave safe bowl, cover with a damp towel and microwave in 30 second intervals until wilted.]
3. Once the spinach has cooled to the touch, squeeze the excess water out in handfuls, removing as much as possible. Roughly chop the cooked spinach.
4. In a mixing bowl, combine hot Italian sausage, chopped spinach, mozzarella, egg, bread crumbs, garlic, and a dash of salt and pepper.
5. Knead the mixture with your hands until well combined. Form into golf ball sized rounds and place in a glass baking dish.
6. Bake uncovered for about 15 minutes, turning once, until cooked through and lightly golden brown. Serve hot.
Meatballs tend to go over well in any context, but I particularly enjoy them as finger foods because they get to stand alone instead of being lost in a sea of pasta or sauce. This recipe packs in as much spinach as can be held together by the other ingredients. As always, I strongly encourage experimenting with your favorite dark leafy greens and different sausages!