One of my favorite meatless dishes to make used to be spinach patties. The recipe was very similar to this one, except they included cheese (my old friend), and I would fry them on the stove. These days I’m adapting a lot of my old recipes so that they are dairy free, and this is one of them! I’ve also been in a meatball-making frenzy lately, so I decided to try out my adapted recipe in meatball form, and well, just check out these little green soldiers of goodness.
These meatballs form a lovely crust on the outside and are nice and soft on the inside. These are great for a snack, party hors d’oeuvre, or as a meal over some zucchini pasta. They are good at room temperature, too!
By the way, if you’re just starting out on paleo or low-carb eating, I recommend stocking up on some pantry essentials. Gluten-free eating doesn’t mean giving up on all your favorite foods, it just means preparing them differently. For this recipe, I use spinach, chia seeds, almond flour, and lots of spices. I just recently stocked up on a huge 5-pound bag of almond flour, and I always have chia seeds on hand. If you’re not familiar with chia seeds, they are this wonderfully nutrient-dense superfood rich in omega-3 fatty acids, dietary fiber, protein, antioxidants and essential vitamins and minerals. In an ounce-to-ounce comparison, these little seeds have more calcium than milk, more omega-3s than salmon, and more antioxidants than blueberries. Chia seeds are basically that kid in high school that was good at everything. They are also incredibly hydrophilic, so I like adding them to these meatballs to help bind them together.
The biggest tip for making these meatballs is to make sure to remove enough water from the spinach. I’m not a fan of wringing spinach in a towel, so I just try to squeegee the heck out of it through a colander instead. Removing about a cup of water should be enough.
Stay tuned for an upcoming dish featuring these little meatless wonders. Enjoy the recipe, and if you try it out, please let me know! Leave a comment or take a picture and tag it #yayarecommended on Instagram.
- Preheat oven to 400°F.
- Defrost spinach in microwave for about 5 minutes. Add spinach to a colander and place colander over a container to allow excess water to drain. Using a fork, press down firmly all over spinach to remove excess water. Remove at least a cup of water from spinach.
- In a large mixing bowl, add egg, minced garlic, and spices and lightly beat with a fork. Add spinach and almond flour to bowl. Mix ingredients very gently and then using your hands, lightly form the mixture into meatballs (about golf ball size) and place on a baking sheet lined with parchment paper.
- Bake meatballs for 20 minutes.
- Recipe yields approximately 22 meatballs.