Ketogenic Spinach Feta Meatballs - Gluten-free

Spinach Feta Meatballs with Roasted Root Veggies and Tomato Feta Sala

Spinach Feta Meatballs with Roasted Root Veggies and Tomato Feta Sala

- 1.35 lbs Organic Ground Beef

- 1 cup frozen spinach (about 2.5 cups before thawed and squeezed)

- 1 cup feta cheese, crumbled

- 2 eggs

- 1 medium red onion

- 1 cup dried shiitake mushrooms

- 1/4 - 1/2 cup half & half

- 2 tbsp herbs de provence

- 3 large garlic cloves

- sprinkle of salt and pepper

- Extra Virgin Olive Oil for pan

These meatballs are super tender and moist! The secret binder is the dried mushrooms. I recommend buying them at a Japanese store or asian market - they will be much cheaper there than at a regular grocery store. If you don't have an asian grocery store close to you, I would suggest buying them online and stocking your pantry with them because they are awesome to have around for a base to sauces and soups, and as a binder for meatballs and meatloaf. I will post some more recipes using them since I think they are amazing for ketogenic cooking!

First, rinse your mushrooms in a bowl of cold water to get any residual dirt and impurities off of them (if they are sliced, skip this step). Then, transfer your mushrooms to a blender or food processor and blend on high until they are small pieces. Pour 1/4 cup half & half into the mushrooms and blend once more until finer consistency - I added a little bit more half & half until the mushrooms looked almost wet but still absorbent, but yours might not need more. Remove from blender and set aside. 

Cut onion into quarters and place in the blender, along with peeled garlic cloves, and blend until they are small pieces. Put a couple tablespoons of EVOO in a medium/large pan on Medium heat. Saute onions and garlic until soft, then set aside and allow to cool. 

Microwave the frozen spinach on high for 1-2 minutes and once thawed, drain and squeeze out liquid. You should have about a cup of spinach left once the liquid is out. 

In a large bowl, combine all of the ingredients and mix with your hands. Be careful not to over mix as this will make the meatballs tough. Allow the mixture to sit for about 10-15 minutes so the mushrooms can absorb a little more moisture. 

Roll meatballs approximately 2 inch in diameter.

Heat your pan on medium heat and thinly cover the bottom with EVOO. When pan is hot, brown meatballs, cooking about 4 minutes on both sides (cooking time will vary depending on your pan, stove, and size of meatball).  

Let me know what you think! Bon appetit!