Italian-Style Spinach & Mushroom Meatballs
You won’t even notice these meatballs are half mushroom and spinach and half beef! Make a batch and freeze some for later. You can bake the meatballs or panfry them, it’s up to you.
- 3 cups sliced Signature Farms®mushrooms (finely chopped by hand or with a food processor)
- 1 lb Open Nature® grass fed ground beef 7% fat
- 10 oz box Signature Farms® frozen chopped spinach (thawed and gently squeezed of water)
- 1/2 cup grated or shredded Primo Taglio® Parmesan cheese
- 1 Lucerne® large beaten egg or ¼ cup egg white or egg substitute
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp parsley flakes
- 1 tsp O Organics® garlic powder
- 1/2 tsp salt or smoked salt
- 1/4 cup Signature Select™ panko bread crumbs or plain breadcrumbs
Preheat oven to 400°, if baking the meatballs.
In a large mixing bowl, combine the mushrooms, beef, spinach, Parmesan cheese, egg, Italian seasoning, parsley, garlic powder, salt and panko bread crumbs. Using your hands or a standing mixer, mix all ingredients together until nicely blended.
Shape meatballs using a cookie scoop to measure 2 tablespoons. If baking the meatballs, place them, flat side down, on a parchment-lined jelly-roll pan, 1 inch apart, and bake until the meatballs are cooked throughout and nicely brown on the outside (about 20-25 minutes). If panfrying the meatballs, place them in a large non-stick frying pan coated generously with canola cooking spray. Over medium-high heat, let them cook, turning often, until cooked throughout and nicely brown on the outside (about 8-10 minutes or 5 minutes for mini sized 1 tablespoon meatballs).
Serve as an appetizer with a pizza sauce, as an entrée with pasta and marinara sauce, or serve as a meatball sandwich on a whole grain hot dog bun (or similar).
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.