Meatballs were a regular in my house growing up. We called them ‘porcupine’ meatballs. They were originally a recipe my parents got off the Rice-a-Roni box in the 80’s. My siblings and I devoured them.
They had rice in them of course and made a super tasty light gravy. Seeing my mom cook them, takes me back in her kitchen like it was yesterday. I make them for my kids today, but that's another post for another day…
I’ve made this Whole30 meatball version a few times now and it’s kid and husband approved!
It’s filling and makes a great pairing for salad or roasted potatoes.
It’s highly nutritious with the added spinach and tomato sauce.
I like this one too because I can cook up pasta so the rest of the family can enjoy it their way!
At the end of dinner, everyone is happy and bellies are full.
2 pounds ground beef or venison
2 cups chopped fresh spinach
2 cups Whole30 compliant marinara of choice
1 tablespoon basil
1 Tablespoon oregano
1 teaspoon onion powder
1 teaspoon salt
In a large bowl mix meat, spinach and all seasonings.( I mix them all with my bare hands) Then roll into meatballs.
Bring a large saucepan to medium heat, along with 1/4 cup olive oil
When oil is hoppin’, add in meatballs gently
Cook meatballs 6-8 minutes
Turn meatballs and cook 6-8 more minutes
Continue to turn meatballs and cook until all sides are pink.
Turn off your burner and add 1 cup marinara and mix in well with meatballs
Place in 350* oven for 20-25 minutes.
Remove from oven.
Remove meatballs from saucepan and place in a casserole style dish.
Add one more cup marinara and mix in gently
Enjoy friends! Bring your family back to the table with simple, whole meals!