Chef Mick's Meatballs

This week we're doing Meatballs, a comfort food all over the globe. They're great for supper, reheat nicely for lunch and make a great appetizer or TV food for snacking or dining in front of the big ball game.

We've all had Italian meatballs, here is a simple version that has been kicked up for health! It features super lean (95% lean) ground sirloin for low fat protein, a hearty dose of spinach for iron, vitamins and fiber, tomato sauce for vitamins and lycopene and textured whole wheat pasta for a healthy serving of grains. Wonderfully tender and accented with genuine Parmigiano Reggiano, you're family will never know they are eating healthy!

Spinach Meatballs: Lean and packed with iron, serve with tomato sauce and Parmigiano-Reggiano.

1 lb. 95% lean ground beef
1 package (10 oz.) frozen, chopped spinach, thawed and drained
1 egg, beaten
1 tsp. onion powder
½ tsp. garlic powder
1/3 cup Italian flavored dry bread crumbs
½ tsp. salt
½ tsp. pepper
1 jar (10.5 oz) prepared spaghetti sauce
8 oz. uncooked, whole wheat pasta
-- grated Parmigiano-Reggiano

Preheat oven to 350ºF.

In medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, breadcrumbs, salt and pepper. Be sure to mix all ingredients well. Form into small meatballs.

Place meatballs on jelly roll pan and place into preheated oven. Bake at 350ºF for 40-50 minutes (depending on size of meatballs). While meatballs are cooking, prepare whole wheat pasta according to package directions, drain and keep warm.

In large skillet or saucepan, pour jar of prepared spaghetti sauce. When meatballs are fully cooked, remove from oven and place in sauce. Simmer on medium heat 6-8 minutes.

Serve meatballs and sauce over whole-wheat pasta. Top with grated Parmesan cheese.