Italian-Style Spinach & Mushroom Meatballs

Italian-Style Spinach & Mushroom Meatballs

We’ve made meatballs healthier by substituting spinach and mushrooms for half the beef. Shhh, no one will ever notice! They’re perfectly textured and delicious—and amazing on a sandwich roll. Bake or panfry them and serve as desired.

8

Servings

30 mins

Total time

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Main Ingredients

  • 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

Cooking Instructions

Step 1

Preheat oven to 400°, if baking the meatballs.

Step 2

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.

Step 3

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).

Step 4

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).

Step 5

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.