10.09.09 Meatball and spinach no-sagna

Dinner last night was Rachael Ray's Meatball and spinach No-sagna (she gave it this silly name because it tastes like lasagna but doesn't have the traditional noodle or ricotta layers). I got the recipe from another food blog, Krista Kooks. I made the full recipe, knowing that leftovers would be welcome in our house over a weekend of yard work and watching college football.

Ingredients:

Meatballs
1 1/2 lbs ground sirloin
1 large egg, beaten
1/2 cup Italian bread crumbs
1/2 yellow onion, chopped
4 garlic cloves, crushed and finely chopped
1/4 cup flat-leaf parsley (a fistful of leaves), chopped
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon hot red pepper flakes
2 cans (14 ounces) crushed tomatoes
2 1/2 cups (10 ounces) shredded provolone cheese or Italian 4 cheese-blend

Spinach
2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped
Salt and freshly ground black pepper
2 (10-oz) boxes chopped spinach, defrosted
1/2 cup chicken stock or broth
1/2 cup heavy cream
A generous grating of fresh nutmeg or 1/4 teaspoon ground
1/2 cup fresh basil leaves, for garnish

Preheat the broiler.

Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, parsley, the Parmesan cheese, and a little salt and pepper. Mix the meatball ingredients until well combined but don't overmix. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the olive oil. Add the meatballs and brown on all sides, about 5 minutes.

Move the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.

Heat a medium skillet over medium-high heat with olive oil. Add the onion and season with salt and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture thickens.

Spread the spinach mixture over the bottom of a 9x13 baking dish.Top with the meatballs and tomato sauce. Sprinkle with shredded provolone or Italian four-cheese blend. Place under the preheated broiler (about 6 inches from the heat) for about 3 minutes to melt and brown the cheese.

Remove from the broiler and garnish with lots of torn or shredded basil.