So remember when I made the tortilla soup? I mentioned how I loved that recipe as well as the meatball recipe from the 4 Hour Body diet. I’ve never been a big sausage person, however for some reason I LOVE it in this meatball recipe. If you wanted to make this slightly more healthy you could substitute in ground turkey and turkey sausage.
I’ve made this recipe a number of time with a couple different variations. The latest version include a whole bag of spinach. I think it makes the meatballs look more appetizing as well as putting your vegetable serving right into the meatball! I wish I could take credit for this idea, but it was my friend’s idea.
Ingredients:
1 lb ground beef
1 lb spicy (or sweet) Italian sausage
1 tsp garlic powder
2 tbsp Italian seasoning
½ small yellow onion, roughly chopped
½ cup almond meal (or bread crumbs or wheat germ)
2 eggs, whisked
1 tsp red pepper flakes
Black pepper and salt to taste
1 package chopped spinach (cooked)
Cook the frozen chopped spinach per the directions on the bag. Meanwhile combine all the other ingredients in a glass bowl and mix together. Don’t forget to remove the Italian sausage from its casing.
Once the spinach is done cooking allow it to cook and then squeeze as much of the water as possible out of the spinach. You don’t want soggy meatballs! Mix in the spinach. It’s best to do it with your hands (gross I know!).
Create ~24 medium size meatballs.
Pre-heat your grill pan (these can also be cooked in the oven if you prefer). Once hot, add the meatballs. Fry 5–7 minutes, until bottom is browned.
Turn meatballs to opposite side and cook for another 5–7 minutes. It will take several batches to cook all 24 meatballs.
If on the 4 hour body diet serve it with lentils or black beans. If not, then your pantry is your oyster. These will taste great with almost any side!
About three meatballs is a serving. And boy does this meal make a fabulous lunch.
Happy cooking!
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