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These are more than meatballs. This is one of my own adaptations from the traditional spaghetti and meatballs. They are healthy and tasty. You can bake or pan fry these for a little variety. Pan frying gives you the option of making a sauce all in one.
- 1 lb extra lean ground beef (can use ground pork or turkey as well)
- 2 cups fresh spinach, washed, and finely chopped
- 1 medium onion, finely chopped
- 4 -6 large garlic cloves, finely chopped
- 1⁄2 cup carrot, washed and peeled, and finely chopped
- 1 large egg
- 1 slice whole wheat bread, processed into crumbs
- 1⁄4 cup wheat germ
- 1 tablespoon dried basil, 2 tbsp if fresh and minced
- 1⁄2 tablespoon dried oregano, 1 tbsp if fresh and minced
- 1 1⁄2 teaspoons kosher salt (to taste)
- 1 teaspoon fresh ground pepper
- canola oil cooking spray (if baking)
If making sauce
- 1 cup fresh water
- 1⁄2 cup vegetable broth
- 1 dash basil
- 1 dash oregano
- salt and pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons garlic oil or 2 tablespoons grapeseed oil or 2 tablespoons extra virgin olive oil
- In large bowl combine meat, vegetables and spices, mush with hands or fork. Mix well.
- Add wheat germ, bread crumbs, egg, continue to mix.
- For baking, line 1 1/2" to 2" rolled meatballs on lightly oiled baking sheet, leaving 1" to 2" between each meatball.
- Bake at 350°F for 15 minutes, flip the meatballs and cook for an additional 10-15 minutes or until golden brown. There will be liquid that forms around the meatballs.
- For pan frying, place meatballs in oiled fry pan.
- Dissolve cornstarch in a little cold water or veggie broth and add all liquids to pan.
- Simmer on medium for 20 minutes, turning occasional to prevent burning.
- Sauce will thicken as it cooks.
- If desired, serve with rice or pasta.