Garden Meatballs

Chef’s Note

“Metabolism Diet Phase 2”

READY IN:

30mins

SERVES:

6

YIELD:

4 meatballs

UNITS:

US

IngredientsNutrition

  • 1 lblean ground beef
  • 12 lblean ground turkey
  • 4 cups finely chopped fresh spinach
  • 12 cup finely chopped mushroom
  • 14 cup finely chopped parsley
  • 4 green onions, finely chopped, white and green parts (scallions)
  • 1 bell pepper, seeded and finely diced
  • 3 garlic cloves, minced
  • 1 12 teaspoonssea salt
  • 1 teaspoondried oregano
  • 12 teaspoonfennel seed
  • 12 teaspoonblack pepper
  • 18 teaspooncrushed red pepper flakes
  • Directions

  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, combine all the ingredients.
  • With dampened palms, roll the meat mixture into 24 golf-ball-sized meatballs and transfer them to a 9-by-13‑inch baking dish or a baking sheet.
  • Bake for 20 minutes, or until the meatballs are cooked through.
  • Serve warm or room temperature. These meatballs also freeze well.
  • 2 meatballs for snack, 4 meatballs for meal.
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