I don’t know about you, but my intentions of endless salads for dinner to kick start the new year and lose the post holiday chub, usually ends about one day later. Don’t get me wrong, I love a good salad, but between the cold weather, early sunset, and general tummy rumblings – I am ready for something hearty and satisfying when dinner time rolls around. Luckily there are so many ways to incorporate tons of veggies and lean proteins into a delicious, light, and healthy meal that will still satisfy. Today’s recipe is a perfect example of that. We pack yummy meatballs with spinach, onions, and garlic that bring tons of flavor without a lot of calories. Paired with zucchini noodles, spaghetti squash, high fiber pasta, or quinoa and some simple marinara and you have a perfect meal.
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- Preheat the oven to 375 degrees.
- Defrost the spinach and squeeze out all the excess moisture using cheesecloth or a paper towel. Make sure to really squeeze out the moisture because too much moisture will cause the meatballs to crumble.
- Combine the ground beef, spinach, onion, garlic, egg, salt, pepper, basil, and oregano with your hands until just mixed.
- Roll out the meatballs, 4 per serving (so 16 total for 4 servings), and place on a prepared baking sheet. Bake for 18-20 minutes until cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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