Italian Spinach Meatballs

http://www.skinnytaste.com/2010/06/skinny-italian-spinach-meatballs.html

This may have been posted already, but I made them for a snack day at work and had to share b/c they are FABULOUS!
*My own variations listed at the bottom*


Skinny Italian Spinach Meatballs
Servings: 6 • Serving Size: 5 meatballs w 4.5 oz sauce • Old Points: 4 • Points+: 5 pts
Calories: 211.2 • Fat: 9.8 g • Protein: 17.4 g • Carb: 14.3 g • Fiber: 4.2 g

1 lb 93% lean ground beef
1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat Weight Watchers bread (or any half point bread)
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
salt and pepper

Tomato Sauce:

1 tsp olive oil
3 cloves smashed garlic
28 oz can Tuttorosso crushed tomatoes (my favorite)
1/2 onion (don't chop)
salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve.


*I doubled the recipe and used 1/2 ground turkey, 1/2 lean ground beef.
*14 oz of spinach total rather than doubling the 10 oz it calls for
*1/2 cup bread crumbs instead of slices of bread
*Baked meatballs in oven for 20 minutes then transferred to crockpot for 2 hours on low.