Ingredients:
1 lb extra lean ground beef ( can use ground pork or turkey as well)
2 cups fresh spinach, washed, and finely chopped
1 medium onions, finely chopped
4 -6 large garlic cloves, finely chopped
1/2 cup carrots, washed and peeled, and finely chopped
1 large eggs
1 slice whole wheat bread, processed into crumbs
1/4 cup wheat germ
1 tablespoon dried basil, 2 tbsp if fresh and minced
1/2 tablespoon dried oregano, 1 tbsp if fresh and minced
1 1/2 teaspoons kosher salt ( to taste)
1 teaspoon fresh ground pepper
canola oil cooking spray ( if baking)
1 cup fresh water
1/2 cup vegetable broth
1 dash basil
1 dash oregano
salt and pepper, to taste
1 tablespoon cornstarch
2 tablespoons garlic oil or 2 tablespoons grapeseed oil or 2 tablespoons extra virgin olive oil
Directions:
In large bowl combine meat, vegetables and spices, mush with hands or fork. Mix well.
Add wheat germ, bread crumbs, egg, continue to mix.
For baking, line 1 1/2″ to 2″ rolled meatballs on lightly oiled baking sheet, leaving 1″ to 2″ between each meatball.
Bake at 350 F for 15 minutes, flip the meatballs and cook for an additional 10-15 minutes or until golden brown. There will be liquid that forms around the meatballs.
For pan frying, place meatballs in oiled fry pan.
Dissolve cornstarch in a little cold water or veggie broth and add all liquids to pan.
Simmer on medium for 20 minutes, turning occasional to prevent burning.
Sauce will thicken as it cooks.
If desired, serve with rice or pasta.
Enjoy!
Servings: Serve
Time preparation: 25 min.
Time total: 55 min.