- 12
Ingredients
- Phase 2
- Serves 12 as a snack, or 6 as a meal
- Prep time: 10 min.
- Total time: 45 min.
- 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. cans diced mild green chiles
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Preparation
Step 1
Mix-and-match proteins are great. You can make a big batch, then add sides and veggies to suit each phase.
These delicious and versatile meatballs are easy to make. Use them on their own in Phase 2, or combine with homemade marinara for a Phase 1 or 3 meatball sandwich. Or plop a few into your gluten-free pasta. They’re also great on top of a big green salad.
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.
These meatballs may be prepared in advance and frozen in freezer bags, divided evenly among 12 bags. On the day you plan to use them, thaw them in the refrigerator. They can be eaten cold or slightly
warmed.
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)