Happy Tuesday! And happy “Rachel is trying to get this blogging thing together and actually post a recipe!” This one I tried out weeks ago but just never got around to typing it up. So without further ado, let’s just get into it.
Spinach MeatballsInspired by Alton Brown Ingredients:
- 1 lb ground beef (grass-fed if possible)
- 1/2 cup fresh spinach, chopped finely
- 1 tablespoon minced garlic
- A pinch of red pepper flakes (adjusted for your tolerance for heat)
Pre-heat your oven to 400 degrees (F). Take out a cookie sheet and line it with aluminum foil. Then in a medium sized bowl, mix all of your ingredients together. I prefer to use my hands for this step.
Once all of the ingredients are incorporated, start making your meatballs. Now, because there is no binder (typically an egg) these will be a little harder to stick together. But I promise it does work. You’ll see in a second why I decided to leave the egg out.
Evenly space your meatballs out on the cookie sheet. Place in your 400 degree oven and cook for about 20-30 minutes. It will all depend on how large you make your balls. I used a meat thermometer to check. They should be about 165 degrees (F) when done.
You can see from the image above why I left out the egg. The first time I made this recipe I used one egg as a binder. But as you can see it basically just oozed out everywhere. It was too much moisture for a meatball without some sort of breading.
Thankfully the egg really wasn’t necessary. Just keep your spinach minced as finely as you can get it.
That’s it. You could add some more spices for different flavoring but I was just too lazy and too hungry to bother.
Jake and I were big fans of these. The spinach definitely makes you feel like they are healthier than your typical meatball. Perfect for sneaking more veggies into your diet (or your kid’s diet).