italian beef and spinach meatballs

These are my new favorite beef meatballs.  I had just been telling my kids about my friend Amy in Hershey who used to put a whole container of frozen spinach into her brownies to sneak in veggies for her kids (and it worked every time, by the way).  This approach is not-so-sneaky but these meatballs are delicious!  I love knowing I'm eating more veggies. 
Note:  We rarely eat red meat anymore but I buy the non-hormone, organic, super lean ground beef.

italian beef and spinach meatballs  (slightly adapted from skinnytaste)
2 slices whole wheat light bread
1 pound 93% lean ground beef
10 ounces frozen chopped spinach, thawed and squeezed of all liquid
1 egg
1 clove garlic, minced
2 tablespoons fresh parsley (I omitted)
1/2 cup Parmesan cheese
salt and pepper

pasta sauce:
1 teaspoon olive oil
3 cloves garlic, minced
28 ounce can crushed tomatoes
sprinkling of dehydrated onion
salt and pepper

Preheat oven to 400 degrees.
Wet bread with just enough water to wet then mash up with your hands.
Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, grated cheese, salt and pepper.  Mix all ingredients until thoroughly combined.
Using a little scoop, measure meat into 1/8 cup portions and roll into little meatballs.  
Place meatballs on a cookie sheet lined with aluminum foil.
Make the sauce in a large pot.  Add 1 teaspoon olive oil and heat on medium heat.  When hot add garlic.  When garlic is golden, add the tomatoes, sprinkling of dehydrated onion, salt and pepper.  Cover and reduce heat to low.
Meanwhile, bake the meatballs for 20 minutes or until cooked through.  Add meatballs to the sauce and simmer for an additional 15 minutes.