Ingredients:

  • 250g ground beef (80/20)
  • 250g ground pork
  • 45g panko breadcrumbs
  • 60ml whole milk
  • 30g freshly grated parmesan cheese
  • 1 large egg
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 30ml olive oil
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1.5 liters beef stock
  • 400g canned diced tomatoes
  • 100g orzo or ditalini pasta
  • 60g fresh baby spinach
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a mixing bowl, soak panko breadcrumbs in milk for 2 minutes to form a panade. Gently fold in the ground beef, ground pork, egg, parmesan cheese, oregano, and garlic powder. Roll into small, walnut-sized spheres.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear meatballs in batches until a brown crust forms on the outside. Remove meatballs and set aside (they do not need to be cooked through yet).
  3. In the same pot, add the diced onion, carrots, and celery. Sauté until the onions are translucent. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour in the beef stock and diced tomatoes, scraping the bottom of the pot to release the browned bits. Bring to a boil, then add the pasta and the seared meatballs.
  5. Reduce heat and simmer for 10–12 minutes until the pasta is al dente and meatballs are cooked through. Turn off heat, stir in fresh spinach until wilted, and season with salt and pepper.