Mediterranean Meatballs



1 large onion, chopped fine

3 cloves garlic, minced

8 cups baby spinch

1/4 cup chopped fresh herbs (use 2-3 of the following: basil, oregano, cilantro, mint, parsley)

1 lb. grass fed ground meat (pork, beef, lamb)

1 egg

1 cup feta cheese, crumbled

1/3 cup panko crumbs


Saute onion and garlic in a large pan with olive oil or coconut oil. Season with salt and pepper and cook 5-7 minutes.

Once softened, place spinach on top. Season again.

Mix together until spinach is wilted. 2-3 minutes.

Transfer to a mixing bowl to cool. (May speed this up by placing in the refrigerator or freezer)

Set oven to High Broil with rack not too close to the top.

Once the mixture is cooled down, add meat, egg and panko crumbs. Season one more time.

Using hands, mix together well, add feta and combine until all incorporated. If mixture is too wet to stick, add more panko crumbs.

Form into 12 balls and place on a broiler pan.

Broil 10 minutes, then turn the meatballs.

Broil another 10 minutes.

Turn oven off but leave meatballs in oven for another 10 minutes.

Enjoy with a Greek salad, pita, hummus and veggies…

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