Meatballs with Spinach (Protein)

meatballsspinachprotein These easy high-protein meatballs can be served as an appetizer, light lunch or as a main with pasta.

1 lb 80/20 ground beef or pork
¼ cup (1 scoop) unflavoured whey protein powder (19.5 g)
½ (10 oz) can Rotel diced tomatoes and green chilies
1 large egg
2 cups baby spinach leaves, it’s fine to leave stems
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
olive oil cooking spray

To Serve:
Protein Tomato Sauce, optional

Combine everything except the ground beef in the container of your blender, food processor, or Vitamix. Set your speed to the lowest, or start with a pulse, to begin chopping your spinach up. Once the spinach is broken down, turn the speed up to medium to make sure your ingredients are combined but not liquified. It should only take about 15-20 seconds.

Put your ground beef into a medium mixing bowl and pour/scrape the blender contents on top. Use your hands to mix everything thoroughly.

Give the bottom of the basket of your air fryer a very light, quick spritz with olive oil spray. Roll balls with about 1 Tbsp. of the meat mixture (doesn’t have to be exact) and set them into your air fryer basket. Leave a bit of space between them, you want the air to circulate around them so they cook evenly.

When you’ve filled your basket with 12-15 about 1″ meatballs, air fry at 375°F for 9 minutes. Alternatively, line a baking sheet with a silicone mat and bake in a 375°F (190°C/170°C fan, Gas Mark 5) oven for 25 minutes.

Shake your basket at about 6 minutes to make sure the bottoms release and get browned. When they’re lightly browned all over, remove them from the basket and cook the rest of the meatballs. You should end up with about 30.

If desired, serve with Protein Tomato Sauce.

Makes 6 servings.