Ingredients:
2lb 80/20 ground meat (I used ground venison, so I had to add some pork sausage to get the fat content up)
3 cups organic chopped frozen spinach (defrosted and pressed in a colander to remove excess water)
Pinch sea salt and fresh ground black pepper
2 tbsp butter
1 tbsp avocado oil (coconut oil would work too)
2 cloves garlic (riced)
1/4 medium white onion (grated)
Directions:
Preheat your oven to 400 degrees.
In a large bowl, combine ground meat, spinach, sea salt/pepper, garlic and onion. Form into meatballs approximately the size of a racquet ball.
In an oven safe pan, melt butter and avocado oil over medium heat. Add the meatballs and brown on both sides (~3-4 minutes per side). Put the pan in the oven and cook for an additional 15-20 minutes.
Serve with a generous helping of Celery Root Au Gratin and a nice salad.
source: fitnessinanevolutionarydirection
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