Beef Meatballs with Melted Mozzarella, Basil & Spinach-Mushroom Sauté

Directions

1. Heat the oven to 450°F. Wash and dry all produce, then prepare basil, spinach, mushrooms, and garlic.
2. In a bowl, combine the beef, egg, and the chopped basil; mix thoroughly with your hands until evenly blended. Shape the mixture into meatballs using a tablespoon and place them on a plate.
3. Mince the garlic and set it aside in a baking dish. Stir in the tomato sauce and Italian seasoning, then coat the garlic with the sauce.
4. Heat a skillet over medium-high heat and swirl in a little oil. Add the meatballs and brown them on all sides for 3–4 minutes; they will not be cooked through yet. Transfer the browned meatballs to the tomato sauce and turn them to coat.
5. Thinly slice the mozzarella cheese.
6. Place the baking dish in the oven and bake until the cheese is melted and the meatballs reach doneness, about 7–8 minutes.
7. While the meatballs bake, thinly slice the cremini mushrooms. Return the skillet to medium heat, add more oil, and sauté the mushrooms, stirring often, until softened, 4–5 minutes.
8. Add the spinach to the skillet in batches, letting each handful wilt slightly before adding the next. Season with salt and pepper, then remove from heat and fold together.
9. To serve, divide the sauce with meatballs and the veggie sauté among bowls, top the meatballs with the reserved basil, and enjoy.