Spinach pasta & big meaty meatballs 🍝🌱

Spinach pasta & big meaty meatballs 🍝🌱

Pasta dough recipe:
500g 00 flour
150g spinach puree (I used an entire 5oz/150g bag)
2 eggs
2 yolks

To make the spinach puree - blanch your spinach, squeeze out excess water, then in a blender, blend until smooth. Add a a few tbsp of water if needed.
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How to: Bigg ballz in sunday sauce✨

Enjoy ❤️

Ballz:
1lb ground pork
1lb ground beef (i used bison here)
1 cup breadcrumbs (stale sourdough works fabulous here too)
2/3 cup whole milk
1/2 cup grated parmesan or more to taste
2 eggs
4 cloves garlic grated
1/2 yellow onion grated
1/2 cup chopped parsley
2 tsp kosher salt + pepper to taste

Sauce:
3x 28oz san marzano tomatoes crushed or hand crush
6oz can tomato paste
1 cup dry red wine
1 yellow onion diced
1 medium carrot cut into 3 sections
basil, thyme, & oregano sprig
salt & pepper to taste
EVOO
optional: parmesan rind, chilies for spice

1. Make the ballz: combine breadcrumbs with milk until fully absorbed, then add in all other meatball ingredients and combine. Add the protein and combine. Don’t overwork the meat. Form into balls. I made 11.
2. Add some oil to a dutch oven and brown the ballz. Remove and set aside
3. Make the sauce: in the same pot, add the onions and cook until translucent. Add the tomato paste and cook until it turns a deep brick red color. Add the wine and cook it off. Then add everything else and return the ballz to the pot, nestling the herbs in as well.
4. Simmer (with the lid on) for at least 2hrs. I like to have the lid partially off for the last 30mins. Remove rind and herbs before serving