I am keeping it basic this week trying to get back to my low carb ways, and start losing weight again! It is so easy to maintain weight on Paleo. You see the sweet potato, raw honey, and paleo treats like “oh its paleo…i can have that”. Next thing you know, you’re maintaining rather than losing. So, I am taking it back to basics like when I first started my journey! Trying to make it to Thanksgiving without anything bad! I need room for the Glühwein after all haha!
These meatballs are SO good and SO easy! This week my team and I meal prepped on Sunday, and these were on the menu with a few other things. I don’t know about you, but I love meatballs, and they keep really well too. I don’t like meat in the microwave…ever…so I just stored them in glass containers and heat them in the oven for a little bit the next day. You can also freeze them if you want!
Remember to hash tag me on Instagram when you make one of my recipes! #FoodIMakeMySoldierdotcom! Enjoy!
2 lbs lean ground beef…I used grass fed meat
4 cups fresh spinach leaves
1 medium onion, chopped
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tsp garlic powder
salt and pepper
Preheat your oven to 350 degrees
Heat a pan on medium heat with 1 Tbsp of cooking fat (ex: Kerrygold Butter, Ghee, Coconut Oil).
Add the chopped onion and spinach to the pan and saute until the onions are translucent and the spinach has wilted.
In a large bowl, mix together the ground beef, onions, spinach, oregano, basil, parsley, garlic, salt and pepper. You CAN add 1 egg…but I decided not to here since I wanted them to be AIP friendly too.
Form into meatballs about 2″ around…I used a cookie scooper and used 2 scoops per meatball so they would all be the same size. Place side by side in a baking dish, and bake for 30 minutes.
Recipe makes 23 meatballs
Each serving is 2 meatballs