This spinach-parmesan meatball recipe is a family and friends favorite; for low-carbers and non-low-carbers alike! To me, it is the perfect food!! It uses parmesan cheese as the binder instead of breadcrumbs. Spinach is added to keep the meatballs moist, however, you can’t taste the spinach in the meatballs. This recipe can be doubled for a crowd and any extra meatballs can be frozen for quick healthy meals.
This recipe makes about 45 meatballs.
As written, these meatballs only contain a trace amount of carbs and approximately 73 calories each.
I keep leftovers in a freezer bag and use them in many ways including:
low carb sandwiches
crumbled up in omelets
crumbled up in spaghetti sauce to make easy meat sauce
diced up in soup
over spaghetti squash
3 lbs of ground meat (I use organic grass fed beef)
10 ounces frozen spinach (thaw and squeeze all the liquid out of it).
1 cup finely grated good quality Parmesan cheese*
2 teaspoon salt
1 teaspoons pepper
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons of Italian seasoning
2 teaspoon garlic powder
(3) Roll meat into ball shape a tad bigger then golf ball size (these shrink upon cooking). Place the meatballs on a cookie sheet lined with a Silicone Baking Sheet (i.e. Silpat).
(4) Bake the meatballs for 15 minutes. Remove them from the oven and turn then over. Place the meatballs back in the oven and cook for an additional 10 minutes or until cooked through.If you have leftovers, you can securely freeze them in a freezer bag like this: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.html
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