Balsamic-Glazed Beef Meatballs with Sautéed Italian Greens
Savory baked beef meatballs tossed in a tangy balsamic glaze and served over garlic-sautéed baby spinach.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.75/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Low-Sugar
- Low-Carb
- High-Protein
- Low-Calorie
Tags
- bake
- sauté
- comfort food
- tangy
Ingredients
- 2 pound ground beef (lean 90/10)
- 1 egg (large, beaten)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 0.25 cup balsamic vinegar
- 2 tablespoon olive oil (extra virgin)
- 3 clove garlic (minced)
- 10 ounce baby spinach (fresh)
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, gently combine the ground beef, beaten egg, garlic powder, dried basil, dried oregano, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper until just mixed.
- Shape the beef mixture into 24 evenly sized meatballs (about 1.5 inches each) and place them on the baking sheet. Bake for 16 to 18 minutes until cooked through to an internal temperature of 160°F.
- While meatballs bake, simmer the balsamic vinegar in a small saucepan over medium-low heat for 3 to 4 minutes until slightly reduced and syrupy. Toss the warm baked meatballs in the reduction.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the baby spinach, remaining 1/2 teaspoon of salt, and remaining black pepper, tossing for 2 minutes until wilted. Serve the glazed meatballs over the sautéed spinach.
Notes
Mixing the meatball blend gently with your hands ensures a light and tender texture.
Nutrition (per serving)
- Calories: 411
- Protein: 36.1 g
- Carbohydrates: 14.7 g
- Fat: 20.3 g
- Fiber: 5.3 g
- Sodium: 864 mg
- Saturated Fat: 6.8 g
- Sugar: 5.9 g
- Cholesterol: 125 mg