making hulky (spinach) meatballs


My CSA just wrapped for the season & we are drowning in spinach. The past few weeks we've had spinach salads, wilted spinach w/ garlic & balsamic vinegar - and now I'm putting spinach in my meatballs.


After I preheated the oven to 425, laid out 4 sheet pans - I lovingly made 80 meatballs for storage in the freezer. Use whatever you have on hand - my go to fillings* are:

- 3 garlic cloves - 2 eggs - 1 cup sourdough bread crumbs - 1/2 to 1 cup parmigiano reggiano cheese - 1/4-1/2 cup olive oil - 1 pound of spinach - 1 pound of ground turkey - 1 pound of ground pork - dried oregano & thyme - pinch of nutmeg - salt & pepper to taste

* all the veg, cheese & bread crumbs are individually pulsed through the food processor beforehand


Bake for 30 mins, I bake 2 pans at a time & switch at 15 mins. Let them cool & toss into a freezer bag. Warm them in sauce for a quick spaghetti & meatball dinner, or for meatball subs. My kids love them - and love to help make them!

What are your fav meatball ingredients? I love swapping the spinach for arugula or carrots!