Spinach Meatballs

If you are looking to sneak some greens into your family's diet, then these meatballs then these meatballs are for you. You can vary the below recipe by adding your favorite herbs or spices, or substituting another vegetable, such as grated carrots, for the spinach. Consider making a double batch and freezing the extra in a resealable plastic freezer bag.

Spinach Meatballs

Servings: 4-6

1/3 cup oats
1 tablespoon corn starch
2/3 cup water
1 teaspoon canola oil
2 tablespoons yellow onion, grated
1 pound 85% lean ground beef
½ cup frozen chopped spinach, thawed and drained
1 teaspoon salt
1 large egg
1/8 teaspoon black pepper
Cooking spray

1. In a large bowl, mix together the oats, corn starch, and water. Let sit for about 10 minutes.

2. Meanwhile, heat 1 teaspoon canola oil in a small nonstick skillet over medium heat. Add onion and sauté until golden, 3-4 minutes.

3. Add the ground beef, spinach, and salt to the oat mixture and stir with a spoon to combine. Then add in the egg, pepper, and sautéed onions and use a spoon or your hands to mix until well combined.

4. Wet hands and form meat mixture into small balls, making sure that they are all about the same size. (Recipe should make anywhere from 30 to 40 meatballs, depending on size). Place meatballs on a wet cutting board.

5. Place a large nonstick skillet over medium-high heat and coat with cooking spray. Add about 1/3 of the meatballs. Shake the pan so that they cook evenly while retaining round shape. Once browned on all sides, reduce heat to medium-low and continue cooking for another 3-5 minutes (depending on size), until cooked through. Repeat with remaining meatballs.

Side suggestions: Boiled Yukon gold potatoes. Steamed baby carrots. Lingonberry jam.

Risotto with Turkey and Peas

Risotto requires constant monitoring, frequent stirring, and a little patience, but other than that it's really quite simple and takes less than 30 minutes to prepare. Once you have the basics down you can vary it by mixing in additional ingredients that you may have on hand--whether fresh herbs, seasonal vegetables, or leftover chicken. In the below recipe I made use of some leftover Oven-Roasted Turkey Breast and added in peas (a classic pairing with risotto, and a favorite vegetable of my almost 2-year old son). Both my son and husband loved this simple comfort meal.

Risotto with Turkey and Peas

2 teaspoons olive oil
1 teaspoons butter
1/2 cup onion, chopped
1 cup risotto (arborio rice)
3-4 cups chicken stock (look for one with less than 500 mg sodium per cup)
1 cup frozen peas
1-2 cups roasted turkey breast, diced
Juice of 1/2 lemon

1. Heat olive oil and butter in a large skillet. Add onion and cook for 3 minutes, stirring frequently. Add rice and cook for 2 minutes, stirring constantly.
2. Add 1 cup of stock and cook until most of the liquid is absorbed, stirring frequently. Continue to add stock, 1/2 cup at a time, stirring frequently and adding more stock once most of the liquid has been absorbed.
3. Stir in frozen peas and turkey breast and cook until heated through. Drizzle with lemon juice, stir, and serve.

Serving suggestions: Serve with freshly grated Parmesan cheese and a side salad.