Cheesy Meatball Parm with Spinach

1. Prepare the Meatball Mixture

In a large bowl, combine panko bread crumbs, ¼ cup Parmesan cheese, chopped parsley, half of the minced garlic, 1 teaspoon kosher salt, oregano, black pepper, and a pinch of crushed red pepper flakes if desired. Add the cold ground meat and the beaten egg to the breadcrumb mixture and mix until combined. Optionally, chill the mixture for about an hour. Shape into 28 small meatballs.

2. Brown the Meatballs

Heat a drizzle of extra-virgin olive oil in an ovenproof 12-inch skillet over medium-high heat. Brown the meatballs in batches, turning to ensure even browning on all sides. Transfer the browned meatballs to a plate and set aside.

3. Prepare the Sauce

In the same skillet, sauté the remaining minced garlic and a pinch of red pepper flakes until fragrant. Add the plum tomatoes or marinara sauce, fresh basil, and ½ teaspoon kosher salt. If using whole tomatoes, mash them gently. Simmer for 20 to 25 minutes for whole tomatoes, or about 5 minutes for marinara sauce. Remove basil and stir in 4 cups of chopped spinach until wilted.

4. Bake with Mozzarella and Parmesan

Return the meatballs to the sauce, nestling them in. Tear fresh mozzarella into pieces and spread over the meatballs. Sprinkle with an additional ¼ cup of Parmesan cheese. Bake in a preheated oven for about 20 minutes, until the cheese is melted and golden brown.

5. Serve and Enjoy

Serve the meatballs and sauce with remaining fresh spinach. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt to taste. Enjoy warm.