1 lb extra lean ground meat
1 egg or 2 egg whites
10 oz steamed and chopped fresh spinach
A large handful of flat Italian parsley, chopped
1 onion, chopped
3 cloves of garlic, minced
1 package of sliced mushrooms, chopped
1 small eggplant, peeled and diced (omit this if strictly following the meal plan)
Sauté the mushrooms and eggplant in 1 tsp extra virgin olive oil, pepper and herbes de provence, then cool. Mix meat, egg, spinach, onion, garlic, parsley and cooled mushroom mixture together in a large bowl. Place in a large sauté pan over med high heat and generously season with Garlic Herb Mrs. Dash and pepper. Brown the meatballs on all sides then cover with your favorite marinara. Reduce heat and allow to simmer for at least an hour. Serve with brown rice or whole wheat spaghetti. I also really like it on top of grilled zucchini or a baked sweet potato.
If following the plan – omit the marinara and lower the heat to med low. Cover and let cook for 12 minutes until meat is no longer pink, flipping the meatballs a couple of times. These are great to have on hand for an easy meal. Simply reheat in the microwave and have it with a green veggie or brown rice.
Brought to you by Angelica Howland owner of bakery Scrumptious Angel!