Garden Meatballs

By Bailey1_

Serves 12 as a snack, or 6 as a meal | Prep time: 10 min. | Total time: 45 min.
TIP: Make a big batch of these because they freeze really well; then keep them on hand for snacks. Freeze them in snack portions (about 2 ounces)

Ingredients

• 1/2 lb. lean ground turkey
• 1 lb. lean ground beef
• 4 cups spinach, finely chopped
• 1/2 cup celery, finely chopped
• 4 green onions, white and light green parts only, finely chopped
• 1 bell pepper, seeded and finely chopped
• 1/3 cup chile paste, thinned with 2 tablespoons Bragg’s Liquid Aminos or tamari
• 1 7-oz. can diced mild green chiles
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Details

Servings 12
Adapted from hayliepomroy.com

Preparation

Step 1

Preheat the oven to 375°F.

In a large mixing bowl, combine all the ingredients. With dampened palms, roll the meat mixture into meatballs and transfer them to a 9 × 13‑inch baking dish (or larger, depending on the size of meatballs).
Bake for 25 to 35 minutes, turning the meatballs over after 15 minutes, or until the meatballs are cooked through. Remove from the oven and cool. Serve warm or room temperature, or store to serve later.

TIP: Make a big batch of these because they freeze really well; then keep them on hand for snacks. Freeze them in snack portions (about 2 ounces)