Veggie-shy kids won’t even notice that these delicious meatballs are packed with spinach and helpful nutrients, making it easy for busy parents to help their children eat healthy.
This recipe is great to make in large batches to keep leftovers in the freezer whenever you need a quick meal. If you are looking for a great recipe to pair it with, try the tzatziki feta dip!
Photo credit: A Healthier Michigan
- 1 (10 oz.) package of frozen spinach, prepared according to directions
- 1 lb. ground turkey
- 1 lb. ground sirloin or ground lamb
- 1 cup of breadcrumbs of choice
- 1 Tbsp. extra virgin olive oil
- 1 cup (4 oz.) feta cheese, crumbled
- 2 Tbsp. fresh oregano, chopped
- 2 Tbsp. fresh dill fronds, chopped
- 1 Tbsp. fresh flat-leaf parsley, chopped
- 1 Tbsp. fresh mint, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 3 cloves of garlic, minced
- 1 Tbsp. lemon zest
- 1/2 tsp. crushed red pepper (optional)
- 1 egg, beaten
- 1 tsp. salt
- 1/2 tsp. black pepper
1. Place rack in the center of the oven and preheat the oven to 425 degrees. Place an ovenproof baking rack on top of a large, rimmed baking sheet and lightly coat with cooking spray.
2. In a large bowl, combine all ingredients; using your hands is easiest.
3. Roll the meatball mixture into 1 ½- to 2-inch balls. Arrange the meatballs on top of the prepared baking rack. Makes about 32 meatballs.
4. Bake in the oven for 12 to 15 minutes, until cooked through. Serve warm with tzatziki feta dip, pita and salad. Enjoy!