Spinach Meatballs With Pasta – The New York Times

I developed these spinach meatballs as a way to feed six people with just a pound of meat. But what I actually found is that adding spinach to meatballs is super delicious. The spinach adds a juiciness and a lightness to the meatballs. But spinach also has a lot of, like, mineral qualities that meat also has. So in a lot of ways, you’re kind of accentuating the meatiness of meat with spinach. Once the meatballs are seared, start the sauce. And then you add the meatballs back so that they can finish cooking. And this process basically makes the sauce more savory and collects all of those meat drippings. And then the meatballs stay really super juicy.