Beef + Greens Meatballs

An easy way to up your greens at mealtime! My oldest son Jack isn’t a meat eater (besides bacon LOL) and so far Lucas loves it, so I made a batch of these meatballs to have on hand for easy meals in the coming weeks.

This is a very easy, typical meatball recipe except I added a big cup of finely chopped kale + spinach (you can use whatever dark leafy green you prefer).

Once baked in the oven, you can serve immediately, place a few in the fridge for the week or freeze for up to 3 months. For freezing, I place on a baking sheet and flash freeze for around 30 minutes before placing in a freezer safe bag. This ensures they don’t stick together.

For serving, these are great with tomato sauce or even pesto!

Ingredients

• Olive oil

• 1 clove garlic, minced

• 1/4 cup finely chopped onion

• 1 pound ground beef (or you could use ground turkey)

• 1 egg, beaten

• 1/4 cup grated Parmigiano Reggiano

• 1/2 cup Panko or plain breadcrumbs

• Large pinch salt and pepper

• 1 cup of finely chopped dark, leafy greens (I used kale + spinach)

Instructions

1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper

2. Heat a little oil in a small pan over medium-low heat

3. Add garlic and saute until slightly golden and fragrant. Then add onion and cook for a few minutes. Set aside to cool

4. In a medium bowl, add your meat and all of the remaining ingredients

5. Use your hands to mix until everything is just combined

6. Roll into balls and add to baking sheet

7. Place in the oven for about 20 minutes

8. Serve with sauce of your choice (I like pesto or tomato) and add leftovers to the fridge for up to 5 days or freeze for up to 3 months

Beef + Greens Meatballs