Spinach & Cilantro Meatballs

Normally when I'm preparing dinner during the week, I do my best to keep it low-carb. I do this mainly because I like to save my indulgences for the weekend and also because it makes me feel better in general. I will admit, it does get tough to come up with different low-carb recipes on a regular basis. We tend to make some of the same things over and over, which begins to get a little boring. 

I had taken some lean ground beef out of the freezer the other day and to be honest, I was not looking forward to it. I decided to do some research, (via Pinterest of course) to find something low-carb and different. I came across a recipe for spinach and cilantro meatballs that looked quick and simple, so I decided to go for it. Anything that has cilantro is a win in my book. Let's just say this recipe will be put to good use again.

I made a few minor adjustments to the original recipe found on Savory Lotus. Side note, meatballs don't win the most photogenic food award, but who likes to read recipes without pictures. 

“Spinach & Cilantro Meatballs”

Ingredients

1 ½ pounds of lean ground beef

1 ½ cup of frozen spinach, thawed and drained

½ cup of chopped fresh cilantro

½ of a large onion, diced

1 egg

½ teaspoon of cumin

½ teaspoon of garlic powder

Dash of black pepper

1 cup of marinara sauce for dipping

Instructions

1.       Preheat the oven on bake at 400 .

2.       Place the ground beef in a mixing bowl and add the thawed spinach, cilantro, onion, egg, cumin, garlic powder and pepper and mix well.

3.       Roll into individual large meatballs. I was able to get 12 out of this recipe.

4.       Place the meatballs on a baking sheet lined with parchment paper.

5.       Bake for 25 minutes or until meatballs begin to brown slightly and have fully cooked through.

6.       Warm a cup of marinara sauce on low heat in a sauce pan.

7.       Once the meatballs are done, remove from the oven, top with marinara sauce and serve. 

Recipe adapted from Savory Lotus.