🍴 Instructions
1. Prepare the meatballs
- In a large bowl, mix together ground meat, chopped spinach, cheese, breadcrumbs, egg, garlic, salt, pepper, and Italian seasoning until combined.
- Shape into 1–1.5 inch balls and place on a baking sheet.
2. Cook the meatballs
- Heat a skillet over medium heat and lightly grease.
- Brown the meatballs on all sides (they don’t need to be fully cooked, as they will finish cooking in the sauce).
- Remove and set aside.
3. Make the creamy sauce
- In the same skillet, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in milk, stirring constantly until smooth and slightly thickened.
- Add Parmesan cheese, salt, pepper, and a pinch of nutmeg.
4. Combine & simmer
- Return meatballs to the skillet and gently coat with the creamy sauce.
- Cover and simmer for 10–12 minutes, until meatballs are cooked through and sauce is thick and creamy.
5. Serve
- Serve warm over pasta, rice, or mashed potatoes, and sprinkle with extra Parmesan or fresh herbs. 🌿
💡 Tips
- For extra flavor, add sautéed onions or mushrooms to the sauce.
- Use frozen spinach if fresh isn’t available — just thaw and squeeze out excess water.
- These meatballs can be made ahead and reheated gently in the creamy sauce.
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