Looking for a great appetizer, these Parmesan Spinach Meatballs are amazingly good!
I have been making these spinach meatballs so many time and they are always a big hit!
Lean ground beef with spinach, parmesan and the secret ingredient; Stove Top Stuffing Mix!
With his vibrant color, spinach is very nourishing and low in calorie. Loaded with good nutrients, spinach is a super food.
“Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Do not wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Place in refrigerator where it will keep fresh for up to 5 days.” The world’s healthiest foods
Avoid storing cooked spinach as it will not keep very well.
Serve these Parmesan Spinach Meatballs on pasta with some marinara sauce or as appetizer!
- 12 oz box frozen spinach, cooked and well drained
- 1 lb. ground beef
- ½ box Stove Top Stuffing Mix ( lower sodium chicken)
- 2 eggs
- 2 garlic cloves
- 1 small onion, finely diced
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon oregano
- ½ cup fresh grated parmesan
- salt and pepper to taste
- Wet Stove Top Stuffing Mix with a little water water then mash up with your hands. Add to large bowl and combine with ground beef, chopped spinach, eggs, garlic onion, parsley,oregano, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a ¼ cup measuring cup, measure meat, then divide in two so that each meatball is ⅛th of a cup. Roll into little meatballs or use an ice cream scoop.
- Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or foil and grease it with a little bit of oil.
- Bake for 10 minutes, remove from oven and flip balls. Return to oven and bake for an additional 10 minutes.