Veal, Spinach and Fresh Herbs Meatballs

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Veal, Spinach and Fresh Herbs Meatballs

Weil, if you know me then you know Sunday is Meatball day at our house.  I just love the smell of meatballs and sauce simmering in my kitchen all day!  

I made these in a spicy sauce!  So yummy....  I will share my spicy sauce at the bottom of the recipe.  



I always use at least 2 pounds of meat when making meatballs for left overs!




  • 2 pounds ground veal
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped or thinly sliced
  • 2 tablespoons fresh thyme
  • 12 fresh basil leaves, thinly sliced
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup almond meal
  • 1/2 cup grated parmesan cheese, optional
  • Oil for cooking (olive or coconut)


  1. Place your veal in a large mixing bowl.  Add in garlic, spinach, thyme, basil, oregano, salt, pepper, almond meal and if you decide to add in parmesan cheese.

  2. Use a tablespoon or ice cream scoop to create the same size meatballs.  Roll out meatballs in the palm of your hands.

  3. Heat your large pan over medium heat.  Add in enough oil to cover the bottom of the pan.  Add in meatballs and cook each side until brown; about 3-4 minutes.  Once they are brown add in your sauce then cover and simmer for 40 minutes or longer.

    (I like to place in a 225 degree F. oven for 2 hours)

  4. To make your spicy sauce:

    • Pour in 2 28-0z cans of tomato puree
    • 1 6-oz can of tomato paste
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground pepper
    • 1 tablespoon fresh thyme
    • 6 leaves basil, thinly sliced
    • 1 teaspoon dried oregano
    • 2-3 cloves garlic, minced
    • 1 teaspoon red pepper flakes

    Lightly stir with a spoon and bring to a high simmer.  Once the paste has dissolved lower to a simmer and cover.  Taste for additional salt.

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