Method

Mix beef, grated parmesan cheese, salt, onion powder, garlic powder and dried basil together in a bowl.
Form into meatball sized balls. Heat up the olive oil in a frypan, and sauté the meatballs until they're golden brown on all sides.
Lower the heat and add the tinned chopped tomatoes with dried parsley. Let this simmer covered for 15 minutes, stirring every couple of minutes. Season with salt and pepper.
Add the baby spinach last, and toss through the tomato meatball mixture so that it softens! Sprinkle with cheese before serving (we love mozzarella!).
If you are meal prepping this dish for meals in advance, you can allow this dish to cool before putting into an airtight container for the fridge or freezer.