Wednesday, July 20, 2016

Spinach Meatballs: Gluten, Dairy & Egg free

I don't usually post recipes, but this one was special. As I've said many times, I do a lot of hosting, and one part of hosting is cooking for people with allergies and dietary restrictions. I recently hosted a family with a lot of allergies and dietary restrictions to deal with, and I loved the challenge of creating something for them that was delectable. You shouldn't feel like you're missing out!

I mention in the recipe that you can use any ground meat. I happened to have a pound of ground beef and a pound of ground turkey on hand, so I combined those. This is very different than my usual meatball recipe, but I think it's just as delicious without feeling like a compromise.

I used garlic and onion powders rather than chopping those ingredients up partly because my husband has an issue with onion texture and also because it's a little faster. Feel free to substitute and adjust amounts accordingly.

Try it out and let me know what you think!

How many meatballs you make depends on the size. I shaped my meatballs about the size of a golf ball and ended up with 33.

Spinach Meatballs

2 lbs. ground meat (turkey, beef, sausage, etc., or a mixture of any of these)
1 lb. frozen spinach, thawed and excess water squeezed out
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. parsley

Combine all ingredients and form into meatballs. Place on cookie sheet about an inch apart. Cook at 350 for 20 minutes or until done through center. Can serve over garlic and herb rice (essentially rice with the same herbs and spices used in this recipe).

No comments:

Post a Comment