2 -Way Carrot and Spinach Meatball
I promised recipes weekly and wanted to have this one up last week, but just couldn’t get to it because for a lack of a better excuse I just wasn’t in the mood for beef last week, sorry family.
These carrot and spinach meatballs are always a hit with my family!I created this recipe for my daughter because its rich in iron from the beef, spinach, and numeric powder.
So, as I was preparing all my ingredients together and taking pictures, I decided to make some tweaks. The first time I made them I used only spinach and carrots and then told my daughter that the carrot pieces were actually shredded cheese.
Thankfully she bought it, so this time I decided I was going to add cheddar cheese and coat them with an outside layer breadcrumbs further hiding the evidence of healthy veggies. Not that she needed any more persuasion, but simply because I like cheese! Check out other yummy, sneaky food recipes I make for my daughter (and also my husband) click HERE!
- 2lbs ground beef
- 2 cups of shredded carrots
- 3 cups of spinach ((<– approx amount needed before boiling))
- 1 cup shredded cheese
- 1 egg
- 3/4 cup flour
- 1/2 cup of breadcrumbs
First, I measured about 2 to 3 cups of spinach, covered and boiled them until nice and wrinkly. I thought for a second to use a steamer to boil the spinach, but I don’t think it matters since it will go in a 400 degree oven. It will be extra- steamed!
While my spinach was boiling I was also shredding two carrots to make 2 cups of shredded carrots. You should shred as many carrots as you need to make 2 cups.
Next you will want to mix your drained, dried boiled spinach and shredded carrots in
to the 2 lbs of ground beef. To efficiently mix this you will have to use your hands, so pull up your sleeves and cover up that pretty little manicure. Your hands are about to get a little rough.
After I’ve thoroughly mixed my meat and veggies I add my spices… or rather, spice. I use this Adobe for EVERYTHING. No lie. it is my go to spice, greens, beans, tomato, potato, you name it! I never really measure out my spices I just measure with my eyes, nose, or I taste it.
In this case, definitely do NOT taste raw meat. I smell my meat to check whether I need more. I ‘d probably guess that I used 1 teaspoon maybe 2 at most? Lets go with 2 teaspoons since there is two pounds of meat.
At this stage in the recipe is where you cut your portion in half. Ya’ll, I did this in faith, I pat down and smoothed my meat in the bowl and gently made a line in the middle and removed one section.
I used an old ice cream scooper to determine the size of my meatballs because those little stinkers shrivel in size once they come out of the oven, so I figured bigger is better when it comes to the size. DON’T use a cookie scooper unless you want tiny meatballs. Cookie scoopers and ice cream scoopers are 2 totally different sizes, y’all.
Ok, just like in school start with the most difficult one so that when you’re finished you can easily complete the next one and feel high accomplished.
So start with that cheddar cheese bread crumb meat ball. Add your cheddar cheese into one of the bowls, mix again. Here you will need flour, eggs, and breadcrumbs in separate bowls.
This is the order you MUST dip your meatball in to make it beautifully breaded. Flour, eggs, and bread crumbs. Make sure to tap the excess flour before dipping into the eggs.
I highly recommend doing this with only one of your hands so that you can at least have the other hand available for everything else. Did I mention I hate properly breading meat because it is so messy. Well, I do.
Place your meatballs on parchment paper or aluminum foil. I use whatever I have on hand. I used aluminum foil this time because it’s the first thing I saw.
Bake your meat balls in the oven at 400 degrees for 40 minutes. And there ya go! Your 2 way meatballs are done.
I prefer the cheddar breaded meatballs for the adults, because they are just so good. My toddler can eat the plain ones which are also good. Kidding! But seriously, can I just say that the cheddar breaded meatballs came out better than any meatballs I have ever made (I make lots of different meatballs).
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2- way carrot and spinach meatballs
Perfect for even the pickiest little eater or husband!
- 2 LBS Ground Beef 90% lean
- 2 Cups Shredded Carrots
- 2-3 Cups Spinanch ((pre-boiled amount))
- 3/4 Cup Flour
- 1 Egg
- 1/2 breadcrumbs
- 2 teaspoons ADOBO seasoning ((or whatever seasoning you like))
Preheat your oven to 400 degrees and then cover and boil your spinach. While you are waiting for you spinach to boil, shred your carrots.
Drain you spinanch and pat dry with a paper towel. Next you will mix 3 ingredients into one big bowl. Mix ground beef, carrots, and spinach thoroughly, then add your spice
Separate two chunks of the ground beef mixture. One you will be balling up as is. The other mixture you will be adding 1 cup of cheddar cheese and breadcrumbs. I used an ice cream scooper to make the perfect size.
As mentioned above add your 1 cup of cheddar cheese into one of the ground beef mixtures and thoroughly mix.
To make the breadcrumb layer you will need 3 small bowls. One for the flour, egg, and breadcrumbs in that order. Gently roll your balled up cheddar meatball into the flour (tap excess flour off), roll is into your whisked egg mixture, and then gently roll it in the breadcrumbs.
Lay your finished cheddar and breadcrumb meatballs on top of a lined (i use aluminum foil) pan. Continue on to make the other set of meatball, this time just balling them up as is and setting them
Set in the oven for 40 minutes, let meatballs cool down for 5 minutes before enjoying.