Spinach is amazing. While I hate to use the word “superfood”, it really is. Spinach is full of great vitamins and minerals (including magnesium which can help prevent diabetes). It can help fight off osteoporosis, arthritis, and cancer too! I found a recipe for Turkey Spinach Meatballs from Home Cooking Memories (here) and got inspired!
Makes 40 meatballs. Each meatball is 2 PP+ on Weight Watchers
- 2 ¼ lbs lean ground beef (I used 85% lean)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1 Tbsp organo
- 1 ½ tsp thyme
- 1 tsp crushed red pepper flakes (optional)
- 1 10 oz package frozen chopped spinach, thawed and drained (tip: squeeze excess water off).
- 1 Tbsp balsamic vinegar (optional)
- ¾ cup whole-wheat bread crumbs
- 2 eggs
- Tomato sauce (optional for serving)
- Spaghetti (optional for serving)
Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
Heat olive oil in a medium non-stick skillet over medium heat.
Add in onions and garlic and cook until onion is softened.
Add spinach, thyme, oregano, and crushed red pepper. Stir until combined.
Drizzle with balsamic vinegar and cook until all liquid is reduced (about 3 minutes). Remove from heat and let cool.
Once cool, combine spinach, onion and garlic mixture with ground beef, eggs, and bread crumbs. It’s easiest to combine with your hands to make sure that everything is fully incorporated.
Shape into golf-ball sized meatballs. Cook for 20 minutes in the oven until done.
If you’re making spaghetti and/or sauce: Cook spaghetti according to package instructions while meatballs are in the oven. Heat sauce in a small saucepan over low heat until heated through.