Spinach & Feta Meatballs
I am a HUGE fan of meatballs when it comes to getting a lot of nourishing ingredients into your little one’s body. Meatballs are a fun thing to have on hand as they are super customizable and if your kids are anything like mine, it’s all about having something fun to dip into a sauce or favorite condiment. These meatballs were a hit with my 3 year-old as she loved dipping them into yogurt. If your kid is a fan of ketchup try that. These also work great dipped in pesto, hummus or a homemade tzatziki sauce.
We are finally harvesting fresh greens from our farm after a long winter. My daughter Pepper helped to harvest the spinach for these meatballs which made her that much more excited to eat them. Obviously you don’t need to be growing your own spinach to get your kiddos excited to try these. Let them help you purchase the ingredients at your local farmers market or grocery store.
These meatballs contain a ton of nutrients from the meat. We used local ground pork but any lean ground meat will work. The pork contains many essential vitamins and minerals that are easily digested in the body. Pork is a great source of vitamin B6 and B12. Along with plenty of iron, zinc, phosphorus, and thiamine. The fat and protein in the pork is really important for little growing bodies as well. The addition of spinach and all of its antioxidants take these meatballs to the next level!
For serving suggestions you can serve these alongside your favorite grain or make a wrap in a tortilla or pita. Drizzle with your favorite sauce (tahini, yogurt or hummus) and you are all set!
I hope you and your family love these meatballs as much as we do. They freeze well and make wonderful leftovers!
Grab your favorite kitchen assistant and get cooking!
Spinach & Feta Meatballs
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 20 meatballs
Meatballs
1 cup finely minced spinach (this works great in a food processor)
1 pound ground pork (can substitute turkey or chicken)
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon unrefined salt
1/2 cup almond flour
1 egg, whisked
1/2 cup crumbled feta cheese
Preparation
Preheat the oven to 400F. Lightly grease a baking sheet and set it aside.
In a large bowl combine all the ingredients for the meatballs and mix well. Form into 2 Tablespoon size meatballs. Bake for 20 minutes or until cooked through!
Serve the meatballs with yogurt, hummus, tahini, or pesto and enjoy!
Notes
Meatballs can be stored in the fridge for 3 days or freezer for up to 3 months.
