Need more greens? These easy meatballs are a great way to sneak extra vegetables into a classic. They taste just as delicious as the original, with the added benefits of spinach! Serve meatballs with tomato sauce and pasta (or zucchini noodles) or on bread for meatball subs. If you want to get your kids involved in the prep, get them mixing everything together and forming the meatballs. Makes 12 large meatballs or 20 small meatballs.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
By MCFM Nutrition Interns
- 3 packed cups spinach, about ¼ pound
- 1 lb Sunrise Harvest Farm grass-fed ground beef
- 2 slices bread, soaked in water or milk
- 1 egg
- ½ cup grated cheese from Shepherd’s Way Farm or cheese of your choice like parmesan
- 2 Tablespoons parsley
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat oven to 400. Steam 3 cups of spinach until just wilted. Wet and mash two pieces of bread, and place them in a large bowl. Add all other ingredients to the bowl and mix until everything is evenly incorporated. Once combined, form the mixture into balls with your hands (12 large or 20 small). Bake on a baking sheet for about 20 minutes.