1 pound ground beef chuck
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest
Pinch red pepper flakes
1 tablespoon chopped parsley
Salt and pepper
Olive oil for frying
1/2 cup olive oil
1 carrot, diced into 1/2-inch pieces
1 small onion, diced into 1/2-inch pieces
1 celery rib, diced into 1/2-inch pieces
Salt and pepper
3 anchovy fillets, drained and chopped
1/2 cup tomato paste
Chicken broth (to thin sauce to desired texture)
1 pound fresh spinach leaves, coarsely chopped
Grated Parmesan cheese, for serving
To make the meatballs:
In a bowl, combine the ground beef, ricotta, Parmesan, egg, lemon zest, red
pepper flakes, parsley, salt and pepper. Mix the meat mixture well. Form into
eighteen 1-1/2 inch meatballs. Transfer the meatballs to a baking sheet.
Preheat the oven to 350 degrees F.
In a large skillet, heat enough olive oil to cover the bottom of the skillet over
medium-high heat. Cook the meatballs, in batches, turning until golden on all
sides, about 5 minutes. Transfer the meatballs to a baking sheet and bake for
10 minutes, or until in longer pink inside. Set the meatballs aside.
To prepare the spinach mixture:
In a large skillet, heat the olive oil over medium heat. Add the carrots, onions,
and celery; season with salt and pepper. Cook the vegetables until tender and
caramelized, stirring occasionally, about 15 minutes. Add the anchovies and
tomato paste, stirring until the anchovies are dissolved and the tomato paste is
deep red. Add the spinach in batches; season with salt and pepper. Cook
until the spinach is wilted, about 5 minutes. Stir in enough chicken broth to
thin to a medium-thin sauce.
Divide the spinach mixture evenly among 6 shallow soup bowls. Top each with
3 meatballs. Serve garnished with grated parmesan cheese.
Instead of being served on a mound of pasta, these delicious meatballs are surrounded
with a light tomato sauce and tender spinach greens. The addition of ricotta to the meat
creates a very tender meatball. Since the meatballs contain no breadcrumbs and they
are not served with pasta, this is a fabulous gluten-free dish as well. You may substitue
Swiss chard, beet greens, kale, or any other greens you prefer for the spinach.