Meatballs are such an easy, protein-packed bundle that everyone loves. You can pick any protein, whether it’s lean ground beef, ground chicken or turkey or even tofu and tempeh. You’ll need some type of binder like bread crumbs and eggs, here we are using almond flour. The meatballs themselves don’t have to be highly seasoned because the balsamic vinegar adds the flavor punch. Serve these delicious 1,2,3 meatballs over a bed of spinach and ricotta (you won’t miss the pasta).
1,2,3 Meatballs with Balsamic Ricotta
Ingredients
Meatballs
1 pound lean ground beef or ground turkey
1/2 teaspoon kosher salt
1/2 cup almond meal (almond flour)
1 teaspoon onion powder
1 teaspoon garlic powder
1 bag baby spinach
2 cloves garlic, thinly sliced, optional
Splash of olive oil
Balsamic Ricotta
1/4 cup balsamic vinegar
1 cup part-skim ricotta cheese
1/4 cup walnuts, toasted and chopped
Directions
- Turn oven to 450 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, add ground meat or turkey, salt, almond flour, onion powder and garlic powder. Gently combine and with hands, form into meatballs, you should get about 16 meatballs. Place meatballs on baking sheet and bake for about 10 minutes, turn and bake an additional 6-8 minutes until cooked in center. Cooking time will depend on the size of the meatballs.
- In a large skillet over medium/high heat, add the walnuts. Cook, stirring often for about 3-5 minutes or until walnuts are toasted. Remove from pan and set aside. Add a splash of olive oil to the pan. If using, add garlic slices and cook for about a minute. Add the spinach and balsamic vinegar. Cook until spinach has wilted, about 4-5 minutes.
- Divide the ricotta cheese between 4 bowls. Top each bowl of ricotta with 3-4 meatballs. Divide the spinach between the 4 bowls and drizzle with any remaining vinegar from the skillet. Top with toasted walnuts.
Recipe adapted from Jules Clancy, thestonesoup.com
judymatusky.com