Chef Llama's Note:
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.
My Private Note
Units: US | Metric
- 453.59 g extra lean ground beef (can use ground pork or turkey as well)
- 473.18 ml fresh spinach, washed, and finely chopped
- 1 medium onion, finely chopped
- 4-6 large garlic cloves, finely chopped
- 118.29 ml carrot, washed and peeled, and finely chopped
- 1 large egg
- 1 slice whole wheat bread, processed into crumbs
- 59.14 ml wheat germ
- 14.79 ml dried basil, 2 tbsp if fresh and minced
- 7.39 ml dried oregano, 1 tbsp if fresh and minced
- 7.39 ml kosher salt (to taste)
- 4.92 ml fresh ground pepper
- canola oil cooking spray (if baking)
If making sauce
- 1In large bowl combine meat, vegetables and spices, mush with hands or fork. Mix well.
- 2Add wheat germ, bread crumbs, egg, continue to mix.
- 3For baking, line 1 1/2" to 2" rolled meatballs on lightly oiled baking sheet, leaving 1" to 2" between each meatball.
- 4Bake 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.
- 5For pan frying, place meatballs in oiled fry pan.
- 6Dissolve cornstarch in a little cold water or veggie broth and add all liquids to pan.
- 7Simmer on medium for 20 minutes, turning occasional to prevent burning.
- 8Sauce will thicken as it cooks.
- 9If desired, serve with rice or pasta.
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Nutritional Facts for Savory Flavory Meatballs
Serving Size: 1 (172 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 254.2
- Calories from Fat 72
- Total Fat 8.1 g
- Saturated Fat 3.1 g
- Cholesterol 123.1 mg
- Sodium 808.7 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 3.1 g
- Sugars 2.4 g
- Protein 29.4 g
The following items or measurements are not included: