Giant Meatballs and Spaghetti with Spinach

Giant Meatballs with Spaghetti and Spinach

It was definitely Cloudy with a Chance of Meatballs in my home the other day!  It was a jumper and sweatpants kind of day with dark, looming grey clouds and an icy breeze.  Fall has finally hit and it has arrived with a vengeance, we have gone from shorts to winter jackets!  Time to stick the layers on and cook up something warm and comforting to keep warm, or we can go outside with our plates and look up to the sky and patiently hope for the best?

Giant Meatballs rolled and ready

I chopped up some spinach and hid it right in the meatballs so my little munchkins would blindly eat it and also tossed some in at the end to make it look good and let the spinach soak up the tasty sauce.  I had some left over Italian bread that I used, soaked it in milk and also added panko crumbs, this makes the meatballs nice and soft.  As always with mince, I make a little tester and cook it up before forming all the meatballs.  Have a little taste of the cooked patty and add more seasoning if it needs it?

Browned in the skillet

Our basement renovation is finally finished and we get to relax again!  Our weekend was full of impromptu invites and get-together’s, love those!  A weekend of eating and celebrating!  We had squid ink black pasta one night and it was delicious, I guess that is where my pasta craving stemmed from?  It is so great sharing meals and food with others as you learn so much and inspired by new tastes and ideas.  Our boys were pretty apprehensive to eat it as they were told that their pee would be black.  True or Myth?  I guess you will just have to find out for yourselves?

Dunked in the tomato sauce

What is it about meatballs and spaghetti that brings out the biggest inner kid in us?  A time, when we didn’t have a worry in the world and everything was taken care of for us!  So slurp up every spaghetti noodle, have a faceful of sauce and you can even ‘Lady and Tramp it’ over a romantic evening dinner to be that big kid again during dinner!  Either way, it makes us feel good and its like getting a big hug while eating your dinner.

Mouth watering yet

The boys loved the meatballs, gobbled up every bit of spinach!  Just we needed on this brisk day! Welcoming the cold and will challenge it with tasty warm, comfort food when we walk into a delicious smelling, cozy house!  Soak it up with some fresh bread and butter…mmmmm!

Giant Meatballs and Spaghetti with Spinach
Prep time
Cook time
Total time
This is sure to be a hit with your kids! These meatballs are packed with protein, iron and certainly loaded with flavour and dunked into a rich tasty tomato sauce! Make extra to have leftovers for the next day, if you are lucky enough!
Recipe type: Dinner
Cuisine: Italian
Serves: 6-8
  • 2 cups cubed crustless Italian bread (I used 1 cup panko 1 cup bread)
  • 1 cup milk
  • 1 egg
  • 1 lb (454 g) ground beef
  • 1 lb (454 g) ground pork
  • 3 cloves garlic, minced
  • ¼ cup (60 mL) chopped fresh parsley
  • 1 bag of spinach (1/2 the bag chopped finely for the meatballs ½ bag set aside)
  • ¼ cup (60 mL) grated parmesan cheese
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 tbsp (30 mL) olive oil
  • 3 tbsp (45 mL) all-purpose flour
  • Tomato Sauce
  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 4 cloves garlic
  • 1 small carrot, finely chopped
  • 1 anchovy finely chopped
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) hot pepper flakes
  • 1 tsp dried oregano
  • ½ cup red wine
  • 2 cans crushed tomatoes
  • 10 fresh basil leaves or fresh parsley sprigs finely chopped
  1. In a bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze
  2. Mix beef and pork in a large mixing bowl
  3. Add egg, bread mixture, chopped spinach, parsley, cheese, salt and pepper.
  4. Form into about 12 large meatballs; refrigerate for 10 minutes
  5. Gently roll in flour.
  6. In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes.
  7. Meanwhile, in another pan heat 2 tbsp olive oil over medium-low heat
  8. Add onion, garlic, carrot, anchovy, spices, salt and pepper
  9. Stir-fry for a few minutes, add crushed tomatoes and wine
  10. Bring to a slow boil and simmer until its heated
  11. Add meatballs and cook over medium-low heat, stirring gently for about 20 minutes.
  12. Top with fresh basil and parsley
  13. Serve with spaghetti and top with Parmesan or Romano cheese

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