Step 1

Add all of the meatball ingredients, except for the oil, to a large bowl. Mix with a spatula or by hand until everything is well combined.

Step 2

Scoop out 2 teaspoons worth of the mixture and shape into a meatball. If your hands get sticky simply spritz then with a bit of non-stick cooking spray and continue rolling. Repeat this with the remaining mixture. You should end up with roughly 48 meatballs.

Step 3

Add 1 tablespoon of oil to a Dutch oven or large pot over medium heat along with half of the meatballs. Sear for 4-5 minutes, rotating every 1-2 minutes, or until they are lightly browned on all sides. Remove the meatballs and let drain on a paper towel-lined plate. Repeat with the remaining oil and meatballs.

Step 4

Add 1 tablespoon of oil to the pot along with any remaining drippings from the meatballs. Stir in the diced carrots, onion, and celery. Saute for 3-4 minutes and then add in the garlic. Continue cooking for 1 minute.

Step 5

Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are stuck. Bring the broth to a boil. Once boiling, add the pasta, salt, black pepper, red pepper flakes, and meatballs. Give it a good stir, cover the pot with a lid, and reduce heat to medium. Simmer for 7-9 minutes, or according to the pasta package directions.

Step 6

Once meatballs and pasta are cooked through, toss in spinach and stir until well mixed. Serve immediately and enjoy!