Adapted from Cook's Country Magazine
1 lbs ground beef (or do half beef, half pork)
3 oz (3 cups) baby spinach, chopped
1/3 cup panko bread crumbs
1 egg, lightly beaten
2 garlic clove, minced
salt and pepper
2 teaspoons olive oil
1/2 cup red wine
1 28oz can crushed tomatoes
8-10 oz angel hair pasta
1/4 cup chopped fresh basil
Combine the beef, 1 cup spinach, panko, 1 garlic clove and 1 teaspoon salt in a bowl and knead gently until incorporated. From mixture into 1-inch meatballs. Heat oil in a nonstick skillet over medium-high heat until just starting to smoke. Cook meatballs until well browned all over, about 5 minutes; transfer to plate.
Add remaining garlic to the now empty skillet and cook about 30 seconds. Deglaze pan with wine, making sure to scrap up all the good brown pieces. Stir in the tomatoes. (I added about 1/4 teaspoon red pepper flakes and pepper along with a little more red wine at this time, but that is totally optional). Taste for seasoning. Allow to simmer on low for about 5 minutes. Add the meatballs and continue to simmer on low while the pasta cooks.
Cook pasta according to package directions; drain. Remove the sauce and meatballs from the heat and stir in the 2 cups of spinach and basil. Toss with pasta and serve. Enjoy!
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