Spinach and Veggie Meatballs
Serves 6 (serving size 4 meatballs)
1/2 c egg substitute OR 2 egg whites OR 1 egg
1/4 c grated Parmesan cheese
1/2 c bread crumbs (I like Panko crumbs for the texture)
1-2 cloves garlic, crushed OR 1/2 tsp garlic powder
1 tsp Italian seasoning (more to taste)
1/2 tsp sea salt
1 (10 oz) package frozen chopped spinach, thawed and drained (squeeze it!)
1/2 c grated zucchini
1/2 c grated carrots
1/2 small onion, chopped
If you plan to bake these, turn the oven to 375 and spray a mini-muffin tin with cooking spray. Alternatively you can saute them... read on.
Saute the onion, zucchini and carrots in a medium non-stick skillet with 2 tsp olive oil.
Remove from heat and let cool for about 10 minutes. Meanwhile, combine the remaining ingredients in a large bowl and mix well... if it doesn't gross you out, using your hands is the best way to get everything mixed together. Add in the cooked veggies and mix well.
Shape into meatballs, about 1.5 - 2 inches across. You can saute these in a pan sprayed with cooking spray or use some olive oil. Brown meatballs on medium high heat and keep them moving so they don't stick! Cook on low for about 15 minutes til cooked through. OR you can use a mini muffin pan sprayed with cooking spray and place a meatball in each cup. Bake at 375 for 25 minutes, or until done.