Greens and Balls (Real Food, Paleo, Whole30)

I am not sure what it is but meatballs are just good. They are super easy to make, portable and are great snack to pop into your mouth. Fork, optional.

I really love the versatility of meatballs - the flavor combinations are endless and they make a great meal to prepare in bulk for a school lunch or a quick meal later in the week. I found a bag of frozen and chopped greens at my local Costco and made it a habit to add the greens into as many meals as possible. It worked really well here!

I made this recipe with a homemade grainy mustard (maybe a post for a later day?) but store-bought will do just fine.

Greens and Balls

2 eggs
2 1/2 teaspoons sea salt
1 teaspoon granulated garlic
1 tablespoon dried parsley
1 tablespoon grainy mustard
1/2 cup frozen chopped greens mix, no need to thaw first (I found mine at Costco and the mix included kale, chard and spinach)
1/2 cup almond flour
2 lbs ground beef

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or just lightly grease the pan first.

In a large bowl, whisk together the eggs, salt, granulated garlic, parsley and mustard until combined. Add the greens and almond flour and mix well.

Finally, add the ground beef and using your hands, mix well until all ingredients are well combined.

Divide and roll into about 25 meatballs. Place on the prepared baking sheet and place the sheet in the preheated oven. Bake for about 35-45 minutes, or until done. Depending on your oven, cooking times may vary - bigger meatballs take more time and smaller meatballs take less.

Serve hot. Let cool to room temperature before storing in the refrigerator.

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