Meatballs
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the milk, egg and breadcrumbs. Let sit for 5 minutes. Add the remaining ingredients. Season generously with pepper. Mix well with your hands. The mixture will be soft.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into balls. Finish rolling the meatballs with lightly oiled hands. Gently place the meatballs on the baking sheet. Freeze at this point, if desired (see note).
- Bake for 23 minutes or until the meatballs are cooked through and golden.
Sauce
- Meanwhile, in a large skillet over medium-high heat, lightly brown the mushrooms in the butter for 3 minutes. Deglaze with the water. Add the jar of sauce. Bring to a boil while stirring. Add the spinach and continue to cook for 2 minutes or until wilted. Add the cooked meatballs and continue to cook for 1 minute, stirring until heated through. Adjust the seasoning. Serve with mashed sweet potatoes, if desired.
Note
Once the meatballs are frozen, transfer them to an airtight container. They will keep in the freezer for 3 months. You can cook them from frozen by adding 10 minutes to the cooking time. The recipe can easily be doubled in order to have extra meatballs on hand.