Parsmary Meatballs

8:14 AM Marie G. 0 Comments

The story is, I was starving by 3 pm yesterday at work, therefore I did not bring enough food. I ate my roommate's bacon (she knows) thinking I would replenish it after the WOD last night. By the time I got to Trader Joe's for some wonderful nitrite free dry rubbed bacon, all the bacon was GONE. I mean ALL and there were a couple of us just staring into the abyss of an empty shelf, hoping it would restock itself. So, to still pay her back and not starve for the rest of the week between meals, I decided to make us some meatballs using anything in the fridge that was bound to go bad soon. I was craving beef anyway! When I posted this last night, so many people have been asking me about it, so I might as well just post it so you can all enjoy these TONIGHT!

I snuck in greens for a balanced snack. Inspired from nomnompaleo's Asian meatballs:

1 lb 95% lean beef
2 stalks green onion
2 small shallots
2 stalks rosemary
3 branches of parsley
1 1/2 handfuls baby spinach
1 small peeled sweet potato
1 tbsp tomato sauce or a paste
1 tbsp red boat fish sauce
Salt
Pepper
Coconut oil spray (Trader Joes)

1. Preheat oven to 375 F. Mince green onion. Pulse sweet potato, shallots, rosemary, spinach, and parsley in a food processor until minced (I'm lazy and impatient).

2. Mix by hand without over kneading with ingredients from step one, beef, salt, pepper, tomato paste, and fish sauce.

3. Roll into 1 1/2 inch balls and place evenly spaced on coconut oil sprayed foil.

4. Bake for 10 minutes, rotate cookie sheets, then bake for another 10.




Yields 30 meatballs. Snack away or store them in the freezer in an airtight container and pop them in the microwave for ~30 s when you need a quick protein boost!