Tasty Balsamic Meatballs

Enjoy these mini-sized meatballs made with lean ground beef and tangy balsamic vinegar, served over a bed of spinach with roasted cherry tomatoes! 

Prep time: 10 minutes 

Cook time: 35 minutes 

Total time: 45 minutes

Serves 4

Ingredients

●  1 pint cherry tomatoes, sliced in half

●  1 tablespoon olive oil, divided

●  1 onion, finely chopped

●  Salt and pepper, to taste

●  2 cloves garlic, minced

●  1 teaspoon fresh basil, minced

●  1 teaspoon fresh parsley, minced

●  1 egg

●  1 pound lean ground beef

●  1 tablespoon balsamic vinegar

●  1/2 teaspoon finely grated lemon zest

●  4 cups baby spinach

Directions

1. Heat oven to 400°F. Place cherry tomatoes in a large bowl and toss with 1/2 tablespoon

   olive oil to evenly coat. Season with salt and pepper and place in a single layer, cut-side

   down, on a parchment-lined baking sheet. Set aside.

2. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add

   onion and saute until translucent, about 5 minutes. Season with salt and pepper, to

   taste.

3. Add garlic, basil and parsley to the skillet and stir to cook until fragrant, about 1 minute.

   Remove skillet from heat and set aside.

4. Crack egg into a large bowl and lightly beat with a fork. Add ground beef and season

   with salt and pepper. Add onion mixture, balsamic vinegar and lemon zest and stir to thoroughly combine, being careful not to overmix. Form into mini-meatballs and place in an even layer on another parchment-lined baking sheet.

5. Bake tomatoes and meatballs for 30 minutes, flipping both halfway through cooking.

6. Meanwhile, arrange spinach on each of 4 serving plates. Place mini-meatballs and

   tomatoes on top of spinach and serve hot.