Healthy Spinach Meatballs With Spicy Sriracha Marinara Recipes

HEALTHY SPINACH MEATBALLS WITH SPICY SRIRACHA MARINARA

Steps:

• Heat broiler, with rack in top position.
• Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.
• With your hands, mix to combine. Roll into 1 - 1 1/2 inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil for 5 minutes. Turn meatballs and broil another 5 minutes, until golden brown.
• In a large heavy pot, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes.
• Add tomatoes and Sriracha and bring to a simmer.
• Add meatballs and simmer at least 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).
• In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta, add to pot with meatballs and gently toss to coat.
• Sprinkle with parsley and serve. Enjoy :).

PORK AND SPINACH MEATBALLS

Steps:

• Place the couscous in a bowl and cover with 150ml boiling water.
• Cover and leave to"cook".
• Heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
• Cook, stirring often, for about 10 minutes.
• Spread out the contents of the pan in a mixing bowl and leave to cool.
• Trim the stalks from the coriander, then chop the leaves and fine stalks.
• Add half the coriander to a mixing bowl and combine with the egg and pork as well as some salt and pepper, if desired.
• Add the couscous too.
• Use your hands to mix everything together, forming it into a ball.
• Rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
• Transfer to a plate as you go.
• When done, cover with clingfilm and chill in the fridge.
• Now make the sauce.
• Dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
• Heat the butter in a large pan.
• Stir in the remaining onion and cook until lightly browned.
• Sift the flour over the top, stir until it disappears, then add the hot stock.
• Stir constantly as it comes to a boil.
• Lower the heat and cook gently for five minutes.
• Then add in the spinach and remaining coriander.
• Cook for five more minutes, then juice the lemon into the pan.
• Drop the chilled meatballs into the simmering sauce.
• Return to a simmer and cook, covered, for 15 minutes.
• Shake the pan every so often to make sure the meatballs are covered.
• When the meat is cooked through serve over rice.

SPINACH MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
• Mix all ingredients well and form into small meatballs.
• Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
• While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
• In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
• When meatballs are fully cooked, remove from oven and place in sauce.
• Simmer on medium heat 6-8 minutes.
• Serve meatballs and sauce over cooked pasta.
• Top with grated Parmesan cheese.

MOM'S SPINACH MEATBALLS

Steps:

• In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
• Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
• Shape into 1 1/2" balls.
• Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.

20-MINUTE SPICY SRIRACHA RAMEN

Steps:

• Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
• Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
• Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs.