Meatballs are an easy and delicious protein source that you can eat for dinner tonight and/or prep for a dinner this week.
If you prep this recipe, note that it can stay in the fridge, uncooked, for 1-2 days. If you buy the meat and prep this recipe tonight, make sure to cook and eat it no later than Thursday night.
If you are a vegetarian or vegan, try these VEGGIE MEATBALLS.
You can also eat the extra servings for dinner during the week. When you get home late from work, heat a few meatballs, in a pan or oven at 350 for 10 mins, and throw them on top of my Green Buddha Power Salad or with any of my other side dish or salad recipes.
FAMILY PEOPLE: This is a great dinner option for your fam. Depending on the size of your gang, you may have to double the recipe. On Sunday, you can prep the recipe for Meatball Monday in your home. You can also double the recipe, serve 1/2 for dinner and pack the leftover balls as lunch for your family.
NOTE: If you do not like any of the greens/herbs in this recipe, like cilantro, remove it and double up on one of the other greens/herbs.
All Green Meatballs
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yields: 4 servings
1 1/2 Cups Spinach, chopped
1 Cup Kale, chopped
½ Bunch Parsley, chopped
½ Bunch Cilantro, chopped
1 Egg, mixed or 2 egg whites
1 Tablespoon Dijon Mustard
½ Tablespoon Coconut flour or 1.5 Tablespoons Almond Flour
½ Teaspoon, plus 2 pinches Pink salt
½ Teaspoon Garlic granules
½ Teaspoon Pepper
1 Pound Ground turkey*, chicken*, beef or lamb.
Coconut oil for cooking (Do not put into meat ball)
* I prefer using dark meat for poultry because it is less dry, tastier and more filling.
Pre-heat oven to 400 degrees.
Line baking sheet with parchment paper and spray with coconut oil.
Chop spinach, kale, parsley and cilantro.
Heat a pan with some oil and cook spinach, kale, parsley and cilantro. Season with 2-3 pinches of salt. Set aside and let cool.
Crack egg into a large bowl, add mustard and whisk. Add spinach, kale, parsley, cilantro, flour, salt, garlic and pepper to egg. Mix well and then add meat. Knead well by hand until the ingredients are thoroughly combined, but do not over-mix.
Divide the mixture into 12 equal portions, about 1/4 cup each. Wet hands and roll each portion into a ball. If the meat starts to stick to your hands, wet them again.
Place balls onto the baking sheet and place in oven. Bake for 20 minutes or until internal temp reaches 165 degrees.