While you can serve these on top of spaghetti with more sauce, I make them cocktail size for hors d’oeuvre and use the sauce for dipping.
2 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, minced
1 celery rib, finely chopped
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano or 2 teaspoons dried
11/4 pounds meatloaf mix (or some proportion of ground pork, veal, and beef)
Salt and crushed red pepper flakes to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a small skillet over medium-high heat. Add shallots, garlic, and celery, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. Add spinach to the skillet, and continue to cook, stirring frequently, for 2 minutes.
3. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, Parmesan, parsley, and oregano, and mix well.
4. Add vegetable mixture and meat to the mixing bowl, season to taste with salt and red pepper flakes, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
5. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.