Tuscan Chicken, Spaghetti and Meatballs and Sauteed Spinach with Garlic

Ingredients

• 1 lb Ground Beef (80/20 lean-to-fat ratio recommended)
• 0.5 lb Ground Pork
• 1 cup Plain Breadcrumbs
• 0.5 cup Milk (Whole milk is preferred)
• 0.5 cup Parmesan Cheese (Freshly grated, plus more for serving)
• 1 pcs Large Egg (Lightly beaten)
• 6 cloves Garlic (Finely minced, divided)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tsp Salt (Divided for meatballs and sauce)
• 1 tsp Black Pepper (Freshly ground, divided)
• 5 tbsp Olive Oil (Divided)
• 1 pcs Medium Onion (Finely chopped)
• 2 tbsp Tomato Paste
• 28 oz Crushed Tomatoes (One can)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 1 tsp Sugar (Optional, to balance tomato acidity)
• 1 lb Spaghetti
• 2 tbsp Fresh Basil (Chopped, for garnish)

Instructions

1. 1

   Prepare the Meatball Mixture

   • In a small bowl, combine the breadcrumbs and milk. Let this mixture, known as a panade, sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid.
   • In a large bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, 2 cloves of minced garlic, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.
   • Using your hands, gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so be careful to mix only until everything is evenly distributed.
2. 2

   Form and Brown the Meatballs

   • Lightly wet your hands to prevent sticking and roll the mixture into uniform 1.5-inch meatballs. This should yield about 16-20 meatballs.
   • Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the meatballs in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, which should take about 5-7 minutes per batch.
   • Use a slotted spoon to remove the browned meatballs and set them aside on a plate. The browned bits left in the pot are full of flavor for the sauce.
3. 3

   Build the Tomato Sauce Base

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.