Italian Wedding Meatball and Greens Bake

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups chopped kale or spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into meatballs.
3. 3 Place meatballs in a greased baking dish.
4. 4 Pour crushed tomatoes over meatballs.
5. 5 Top with chopped greens and sprinkle mozzarella cheese over.
6. 6 Bake for 45 minutes or until meatballs are cooked through and cheese is bubbly.
7. 7 Garnish with parsley before serving.

Equipment

• Baking dish
• Mixing bowls
• Oven

Variations

• For a lighter option, use turkey or chicken in place of beef and pork.
• Add diced bell peppers or mushrooms for extra veggies.

Substitutions

• If you don’t have kale or spinach, Swiss chard works well too.
• Substitute mozzarella with provolone for a different flavor profile.

Pairings

• Pairs well with a chilled white wine or a sparkling water with a twist of lemon.

Nutrition

Tips

• Use a mix of beef and pork for juicier meatballs.
• If using spinach, you might want to wilt it first to reduce excess moisture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of crusty bread or garlic bread.
• A fresh green salad complements this hearty bake.

FAQ