Spinach Mushroom Meatballs with Spinach Walnut Pesto

This recipe is a result of my trying to pack as much nutrition and good fats into one meal as possible and still have it taste great. Walnuts contain antioxidant and anti inflammatory  phytonutrients which are found in almost no other commonly eaten food. Spinach is a fantastic source of iron, magnesium, and vitamins A, K C and E, and it also has anti inflammatory properties. Nutritional yeast is an excellent source of the B vitamins. Put these powerhouses together with healthy fats and you’ve got a nutritionally dense meal.

Fats have gotten a bad rap since the 1980’s low fat craze, and even with all of scientific studies we have today debunking much of the misinformation, the idea that fats are bad still persists. Fats are essential for optimal health, they provide a host of necessary functions, such as making vitamins and minerals more bioavailable and supporting healthy immune function. For those with autoimmune disorders, fats high in Omega-3 fatty acids are particularly beneficial as they help prevent inflammation. Olive oil is a great source of monounsaturated fat, which reduces oxidation and inflammation and lowers blood pressure. Ghee is a rich source of Conjugated linoleic acid (CLA) which has been shown to improve glucose tolerance and insulin sensitivity, reduce the risk of cancer and reduce body fat. It’s not difficult to incorporate healthy fats into our diets, they’re delicious.

  • Ingredients

    meatballs

    2 lbs ground turkey

    1 medium onion, chopped

    1 8 oz package bella mushrooms, chopped

    2 cups spinach, chopped

    2 cloves garlic

    1 TBSP cumin

    1 tsp smoked paprika

    ½  TBSP salt

    Ground pepper to taste

  • Directions

    1. Over medium high heat, saute onions, mushrooms and garlic in ghee until onions become translucent.

    2. Add spinach and cook until wilted. Allow mixture to cool.

    3. In a large bowl, mix together the cooled ingredients, turkey and spices.

    4. Gently form meat mixture into large golf ball sized pieces.

    5. Place on a baking tray covered by a Silpat mat.

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  • 6. Broil on the second to the top shelf on your oven for 6 minutes, then turn them over and broil for another six minutes. I broil all turkey burgers rather than frying them, even without a binder they remain moist and intact.

  • Pesto

    Ingredients:

    2 cups spinach…overflowing cup

    ½ cup chopped walnuts

    ¼ cup nutritional yeast (this is an excellent substitute for cheese, if you don’t have a dairy intolerance, you can replace it with parmesan cheese)

    2 TBSP melted ghee

    ½ cup olive oil

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Summer Squash Noodles

I resisted the Spiralizer, thinking the last thing I needed was one more gadget in my kitchen. I finally succumbed to the temptations of the OXO brand…so glad I did, I find it ridiculously fun, I look for things to spiralize now. Just spiralize a couple of summer squash or zucchini, remove extra moisture with paper towels, and saute a few minutes in olive oil over medium-low heat.

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