Sourdough and Spinach Meatless Meatballs
This is a fun way to serve vegetables to your kids, and also a fun, yummy way to eat spinach that taste like a fried bread meatball. Healthy, filling, packed with goodness, and 100% homemade. You can substitute spinach with kale or chard.
Servings Prep Time
10-12meatballs 15minutes
Cook Time
15-20minutes
Servings Prep Time
10-12meatballs 15minutes
Cook Time
15-20minutes
Ingredients
Instructions
  1. Rinse spinach and cook it in a pot with a cup or two of water for 10 minutes.
  2. Drain the spinach but save the water you have cooked it in.
  3. Chop the bread, and soak it in the spinach water.
  4. When the spinach has cooled down a little, chop it on a chopping board and mix all the ingredients together in a mixing bowl.
  5. Add as much bread crumbs as needed to form a manageable dough. When adding the bread, drain out the water. Salt to taste, and form 10-12 meatballs.
  6. Place on a baking sheet, brush each meatball with extra-virgin olive oil and bake for 15-20 minutes at 425 F. If you don't have a brush, drizzle with oil.
  7. Buon appetito!
Recipe Notes

If you want to make them vegan: substitute each egg with 1 tablespoon of flax meal to 3 tablespoons of water. Mix well and allow to rest for 5 minutes. Instead of ricotta, you can use Kite Hill almond ricotta, and you can either skip the Parmesan cheese or use vegan Parmesan cheese. You can also add garlic or onion.