Garden Meatballs
Protein is crucial for metabolic repair, and vegetables are important for providing enzymes to digest all that protein. Gear up for Phase 2 of the Fast Metabolism diet with these Garden Meatballs.
Phase 2 | Serves 12 as a snack, or 6 as a meal
Prep time: 10 min. | Total time: 45 min.
Ingredients
1/2 lb. lean ground turkey
1 lb. lean ground beef
4 cups spinach, finely chopped
1/2 cup celery, finely chopped
4 green onions, white and light green parts only, finely chopped
1 bell pepper, seeded and finely chopped
1/3 cup chile paste, thinned with 2 tablespoons Bragg’s Liquid Aminos
2 7-oz. can diced mild green chiles
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the ingredients. With dampened palms, roll the meat mixture into meatballs and transfer them to a 9 × 13‑inch baking dish (or larger, depending on the size of meatballs).
-
Bake for 25 to 35 minutes, turning the meatballs over after 15 minutes, or until the meatballs are cooked through. Remove from the oven and cool. Serve warm or room temperature or store to serve later.
- These meatballs may be prepared in advance and frozen in freezer bags, divided evenly among 12 bags. On the day you plan to use them, thaw them in the refrigerator. They can be eaten cold or slightly warmed.
*TIP: I like to make a big batch of these because they freeze really well; then keep them on hand for snacks. I freeze them in snack portions (about 2 ounces) in ziplock bags, and then if I’m going to eat them for dinner I’ll just defrost two of them. If using for a meal, just defrost two bags. On the day you plan to use them, thaw them in the refrigerator.
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Protein is crucial for metabolic repair, and vegetables are important for providing enzymes to digest all that protein. Gear up for Phase 2 of the Fast Metabolism diet with these Garden Meatballs.
Phase 2 | Serves 12 as a snack, or 6 as a meal
Prep time: 10 min. | Total time: 45 min.
Ingredients
1/2 lb. lean ground turkey
1 lb. lean ground beef
4 cups spinach, finely chopped
1/2 cup celery, finely chopped
4 green onions, white and light green parts only, finely chopped
1 bell pepper, seeded and finely chopped
1/3 cup chile paste, thinned with 2 tablespoons Bragg’s Liquid Aminos
2 7-oz. can diced mild green chiles
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the ingredients. With dampened palms, roll the meat mixture into meatballs and transfer them to a 9 × 13‑inch baking dish (or larger, depending on the size of meatballs).
-
Bake for 25 to 35 minutes, turning the meatballs over after 15 minutes, or until the meatballs are cooked through. Remove from the oven and cool. Serve warm or room temperature or store to serve later.
- These meatballs may be prepared in advance and frozen in freezer bags, divided evenly among 12 bags. On the day you plan to use them, thaw them in the refrigerator. They can be eaten cold or slightly warmed.
*TIP: I like to make a big batch of these because they freeze really well; then keep them on hand for snacks. I freeze them in snack portions (about 2 ounces) in ziplock bags, and then if I’m going to eat them for dinner I’ll just defrost two of them. If using for a meal, just defrost two bags. On the day you plan to use them, thaw them in the refrigerator.
