Have you ever purchased a large bunch of spinach with good intentions and then it sat in the crisper drawer for too long? Same here. If I find myself in a situation where I KNOW I’m not going to be able to use up all the leftover spinach for salads, I like to make this recipe!
A lot of meatball + veggie recipes call for cooked vegetables before mixing into the meat. However, I’ve tried it both ways, cooked and uncooked vegetables, and the meatballs turned out great either way! So of course I took out the extra cooking step in this recipe.
To serve these meatballs I like to dip or pour over marinara sauce; however, you could also serve with more Tessamae’s dressing, BBQ sauce, Buffalo sauce, or an avocado-based dip. These meatballs freeze well so they’re perfect for batch cooking, freezing and reheating later.
AuthorMeganCategoryEasy Lunches, EntreesDifficultyBeginnerPreheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine all ingredients. Mix well. I find it easiest to use my hands for this.
Using a 1-1.5 Tbsp cookie scoop or spoon, form meatballs. Approximately 16 total.
Bake for 13-15 minutes.
Ingredients
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine all ingredients. Mix well. I find it easiest to use my hands for this.
Using a 1-1.5 Tbsp cookie scoop or spoon, form meatballs. Approximately 16 total.
Bake for 13-15 minutes.
Notes
Pin now and make later!
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