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.