Spinach and Ricotta Stuffed Meatballs

Ingredients

• Ground beef

  raw, 80/20

  8 oz or 227g

• Italian seasoning

  McCormick

  1 tsp or 1g

• Nutmeg

  ground

  ½ tsp or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Spinach

  raw

  1 cup or 30g

• Ricotta cheese

  part-skim milk

  ½ cup or 124g

• Egg

  whole

  1 large or 50g

Directions

1. Preheat the oven to 375° F.
2. In a large bowl, combine the ground beef with Italian seasoning, nutmeg, egg, salt, and pepper until evenly mixed; avoid overworking the meat.
3. Finely chop the spinach. In a separate bowl, stir the spinach and ricotta together until well blended.
4. Portion a small amount of the beef mixture into your palm and flatten it. Spoon some spinach-ricotta into the center, then wrap the beef around it to seal tightly and form a meatball. Repeat with remaining mixtures.
5. Heat a skillet over medium heat and brown the meatballs on all sides until lightly crusted, about 5 minutes total.
6. Transfer the meatballs to a baking dish and bake until cooked through (internal temperature reaches 160° F), about 15 minutes.