Thursday, July 8, 2010

Leave the gun, Take the Cannolis

So, I'm Italian, you probably guessed from my name alone. With a name like Francesca, some people expect me to have just arrived off the boat ("off the boat" refers to immigration). My great-grandparents arrived in New York (off the boat you could say) quite some time ago, I guess that would be three generations ago. That is long enough for my Italian-ness to be watered down some.

But not too watered down. One year, my family watched all three of the Godfather's on Christmas day. That's how us Italian's celebrate.

Point of the story is, I have enough Italian in me to make some great Italian food! And by make, I mean actually MAKE, not just pick up Olive Garden. Which, side note, is my favorite Italian restaurant and I'd probably rather pick it up than cook...but then I'd have nothing to blog about so here we are.


Spinach Meatballs
Adapted from Gina's Recipes (not my sister)

Because this is actually a "healthy" version of meatballs, don't judge all my Italian cooking on this recipe. I usually use an unearthly amount of cheese...ricotta and mozzarella makes everything taste so good...I don't want to get the reputation of only cooking healthy, that would be detrimental to my cupcakes.
  • 1 lb 93% lean ground beef
  • 1 tbsp olive oil
  • 10 oz frozen chopped spinach, thawed and drained of all liquid
  • 2 slices whole wheat bread
  • 1 large egg
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley
  • 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
  • salt and pepper
  • Oregano
Sauce *
  • 1 tsp Olive Oil
  • 3 cloves mashed garlic
  • 28 oz can crushed tomatoes
  • half an onion (don't chop)
  • Salt and Pepper
  • Basil
  • Oregano
Wet bread and mash it with your hands. In a large bowl combine it with meat, spinach, egg, garlic, parsley, cheese, salt and pepper and oregano. Mix ingredients well. Roll into balls.

In a large pot heat *sauce of your choice* or add olive oil and garlic, until garlic is golden brown. Add Tomatoes, onion, salt and pepper, basil and oregano. Season to taste. Cover and reduce heat to low.

In a large skillet add olive oil in low heat. Add as many meatballs and cook in low. Rotate meatballs so all sides are golden brown. When meatballs are golden brown drop them in the sauce and cook for another 20-30 minutes. Discard onion before serving.

Serve over your favorite pasta. I used Whole Wheat pasta.

*The meatballs were delicious! But I wasn't a huge fan of the sauce. The simple crushed tomatoes cuts down on the calories if you are really watching what you are eating. If you aren't counting every calorie use your own sauce!

The next day I made a meatball sandwich with Provolone cheese that was amazing! Healthy and delicious (it hides the spinach well).


Now that's an offer you can't refuse!

1 comment:

  1. yum, that looks amazing! I always love looking to see what recipes you have on your blog :)

    ReplyDelete