The 99 Cent Chef has a way with meatballs; riffing by adding spinach with unique 99 cent meat combinations. Mixing breakfast sausage and ground turkey makes a meatball so light it almost floats off the plate.
99c only Stores carry prepackaged fresh spinach, so it's a natural progression to blend the side dish into the entree -- combining sauteed spinach and meatballs.
For a simple sauce, chop up those once-fresh tomatoes that are going soft hanging out in the bottom of your vegetable crisper and add them to 99 cent canned tomato sauce.
Ingredients (serves 4 - 6)
1 lb. ground 99 cent ground turkey
1 lb. 99 cent breakfast pork sausage
1 6 oz. package spinach
1/2 bell pepper (optional) chopped
1 onion chopped
1 stalk celery (optional) chopped
2 tbsp. crushed garlic
2-3 slices toasted bread
2 tbsp. Italian herbs, fresh or dried, including basil, oregano and parsley
1 tbsp. Worchestershire sauce
1/4 cup half and half or any milk
1 cup 99 cent cabernet sauvignon (red wine) for deglazing
1 28 oz. can of crushed or diced, tomato sauce and any tomatoes too old for a salad - for meatball sauce
In a large pan or pot, saute bell pepper, celery, onion and garlic for 5 - 7 minutes in a tablespoon of oil. Add the spinach and cook until wilted, a couple more minutes.
In a large bowl mix sauteed veggies, ground turkey, pork sausage, egg, milk and toasted bread. Season with salt and pepper to taste and add 1 tbsp. dried herbs. Form meat mixture into meatballs, any size you like (I've gone with large ones) and add to the heated pan.
Brown the meatballs about 5 - 10 minutes each side; you may need to do it in a couple of batches. Partially covering the pan helps firm up the meatballs by steaming, thus making them easier to turn without breaking apart.
Deglaze pan with 99 cent red wine; add chopped tomatoes (optional,) tomato sauce, one tbsp. dried Italian herbs and meatballs. Cover and low simmer meatballs in sauce for 1-2 hours until sauce is reduced by half. Serve over your favorite pasta.