I am so, so excited to share with you the first recipe that I have created in months. I'm not sure if it's the fact that I'm back in the kitchen, that I'm back to exploring new recipes, that this particular dish was increibly easy to prepare and was super delicious, or if it's the fact that I got my kid to eat spinach. I'm pretty sure the last one had a huge impact on the meals I prepare.
Actually, Mr. Toddler is an official recipe tester in my home. If he doesn't like the dish I prepare, it won't make it on here. Luckily, these super easy meatballs made the cut! So here ya go!
Psst: Here's a time saving tip! If you are afraid you'll have too many meatballs, you can form the extras into balls and freeze them uncooked. Or you can double the recipe and freeze the second portion. Freeze them on a baking sheet so they will not stick together - after 24 hours, transfer into a bag or freezer friendly container and lable.
When ready to use, defrost them, and then pan fry or cook however you like your meatballs!
- 1 onion - diced
- 6 small, button mushrooms - finely chopped
- 1 cup spinach (roughly chopped)
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 lbs/500 grams of ground meat (beef, chicken, whatever you choose)
- 1 egg
- 2 tablespoons of extra virgin olive oil (plus extra if needed)
- Optional: 1/4 teaspoon chili powder
- Finely chop all the veggies
- Add veggies, herbs/spices, meat and egg into a large mixing bowl
- Mix lightly - it is important to avoid over mixing
- In a large pot, heat oil on medium heat
- Form meatballs with your hands or hint: use an ice cream scoop
- Pan fry the meatballs for 5-10 minutes and then turn. The sides will also start to brown at this point, and you should be able to move them around easily in your pan. The exact amount of cooking time per side depends on the size of each of the meatballs. Mine were small, which meant a short cooking time.
- Serve with fresh herbs, hot sauce, pasta, or eat it as is!
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