Tuesday, October 28, 2014

Paleo Spinach & Meatball Casserole


I love this dinner because it's a slam dunk with my kids, who don't even bat an eyelash at the amount of spinach they consume while eating it. It's got all of the flavors a classic baked pasta dish with one exception: NO pasta.

You can make this with any meatball recipe, but I can't recommend my pesto recipe enough. The meatballs are loaded with flavor and have the perfect texture. I usually make them with grass-fed beef (as I did tonight) but you can make them with spinach as well.

This dish does work without cheese, but my kids love the way it bubbles and crisps up on top under the broiler.

Paleo Spinach & Meatball Casserole

meatballs:
1 lb. ground protein of choice
1 medium chopped shallot
1 egg
1/2 cup homemade paleo pesto (this is my favorite recipe)
3 tbs. ground flaxseed
3. tbs almond meal
salt, pepper & garlic powder to taste

Preheat oven to 375. Place a cooling rack on top of a baking sheet covered with aluminum foil. Mix all ingredients until well-combined. Form into 12 meatballs and place on cooling rack. Bake for 30 minutes or until no longer pink.

spinach:
2 tbs. olive oil
1/2 medium chopped onion
3 minced garlic cloves
salt & pepper
12 oz. frozen spinach, defrosted
1/4 cup organic chicken broth
1/4-1/2 cup canned coconut milk
generous grating of fresh nutmeg

Wring out defrosted spinach in paper towels until most of the liquid is removed. Set aside.

Add olive oil to a skillet on medium-high. Add onion, garlic, salt and pepper. Cook for one minute.

Add spinach, broth and coconut milk to skillet. Season with nutmeg and stir, cooking for another 2 minutes until thick.

remaining ingredients:
1 24-28 oz. jar of organic marinara
2 cups shredded mozzarella cheese (optional)

Preheat broiler. Spread spinach out on the bottom of a greased casserole dish. Top with the meatballs. Spoon marinara over the top and sprinkle with cheese, if using.

Broil for a couple of minutes until cheese is bubbly and starting to brown.

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