Mediterranean Meatballs

So easy with great flavour and an awesome way to use up veggies.  Try broccoli stems or just spinach and onions! This was the original recipe that inspired me, I just cleaned it up a little and used what I had in the fridge. The food processor is optional instead you could dice all the veggies by hand. Note that sometimes if the veggies are chopped by hand you might find the mixture is a bit dry so just add 2 egg whites to bind. Also keep in mind, the better the quality the meat you choose the better they taste!


1 lb of ground chicken or turkey (or any lean ground meat)
1 yellow onion
2 cups of raw leafy greens like spinach or kale (or try 1 cup red pepper, celery or even broccoli stems)
1 tsp each of turmeric, cumin, coriander, Hungarian paprika
1/2 tsp fennel seed (optional)
1/2 tsp sea salt
1/2 tsp pepper

Preheat oven to 375 F. Line baking sheet with parchment paper

Add all vegetables to the food processor to finely chop but not quite pureed

Add to a bowl with spices

Add poultry/meat and mix with your hands.

Form 10- 12 meatballs and place on baking sheet

Bake 25-30min until firm and almost brown but not over cooked or they dry out

Makes 4-5 servings of meatballs (depending on your nutritional needs)

Mediterranean Meatballs




4 thoughts on “Mediterranean Meatballs

  1. These were so good! I made them with asparagus instead of spinach because that’s what I had on hand and they turned out amazing!

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