From Mary Bishop | The Vegan Mary
These tender meatless bites will have you celebrating spinach like never before. The beauty of these light bites is in their simplicity, whether paired with pasta or enjoyed solo. Either way, this healthy take on classic meatballs will surprise and delight the palate. Add 8 ounces of sautéed Baby Bella mushrooms (and another tablespoon of panko) for an even heartier flavor.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 8 cups raw spinach (packed), finely chopped and divided
- ¼ cup panko breadcrumbs
- ¼ cup chopped green onions
- 3 tablespoons nutritional yeast
- 1 tablespoon minced garlic
- 1 tablespoon olive oil (plus more for sautéing)
- 1 teaspoon marjoram
- ½ teaspoon onion powder
- ½ teaspoon sage
- ½ teaspoon savory
- ½ teaspoon salt
- ½ teaspoon pepper
Preparation
Preheat oven to 350°F.
Mix flaxseed and water in a small bowl. Let sit until it reaches a pudding-like consistency.
Over medium heat, sauté 6 cups of the spinach in olive oil.
Combine all remaining ingredients (including sautéed and raw spinach) in a large bowl. Mix well.
Using a spoon, scoop out mixture and roll in hands to form into small balls.
Place balls on a lined baking sheet and bake for 20–22 minutes.
Remove from oven and serve with your favorite pasta sauce or aioli.
About this recipe
CHEF’S VARIATION
When we made the dish, we added mushrooms. This introduces additional moisture, so we baked the (non)meatballs at least 10 more minutes.
