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Italian Beef Meatballs

Italian Beef Meatballs


  • 2 1/2 cups beef, minced
  • 1/2 cup fresh spinach, chopped
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 550 milliliters Italian pasta sauce (ingredients should only include tomatoes and basil)
  • 1 cup water
  • 1/4 cup pitted kalamata olives (optional)


  1. Combine beef, spinach, egg, salt, pepper and parsley in a bowl.
  2. Blend mixture in a food processor until well combined.
  3. Roll mixture into heaped tablespoon sized balls (smaller than a ping pong ball, larger than a cherry tomato).
  4. Heat olive oil in a pan.
  5. Fry meatballs on medium-high heat, turning until browned.
  6. Cover meatballs with tomato sauce and water (I use water to get absolutely all the sauce out of the bottle).
  7. Add olives to sauce (if using).
  8. Bring to the boil, reduce heat and simmer, covered for at least 20 minutes or until sauce thickens.
  9. Serve with your favorite gluten free pasta, rice or zucchini noodles.


  • This recipe was provided by Ruby Arter for Further Food.

Nutrition Information

Per serving: 375 kcal cal., 22 g fat (7 g sat. fat), 11 g carb., 2 g fiber, 10 g sugar, 30 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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