Spinach Meatballs

I am in training limbo right now. My first triathlon race is still months away which means I am not quite in a build phase, yet not really a high intensity phase, either. I am definitely nowhere near the taper phase. My goals seem far off and the fire is dim. Unfortunately,this is a place where some disciplines often fall by the waysides. Lifting weights goes from 3 times a week to 1, 4.7 miles is rounded up to 5, laps in the pool are conveniently “miscounted.” Sometimes our nutrition slips into this limbo phase as well. Is not eating veggies right now really going to affect my performance in 4 months? Maybe not. But, habits are formed in the dark months. Do it now and you'll be sure to do it when it really matters. I call these meatballs training limbo meatballs because they are

quick
high in protein
high in iron
loaded with veggies
so stinkin’ easy.

A perfect training limbo meal.

Yield: 28 meatballs Ingredients

1 lb. lean ground beef or ground turkey
3 cups spinach
1 yellow onion, diced
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
3 cloves garlic, minced
1 ½ tsp. parsley
1 egg ½ cup instant oats
Squeeze of fresh lemon
Salt & pepper to taste

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Roughly chop spinach and dice onion.
In a large bowl, combine beef or turkey, chopped spinach, diced onions, mozzarella, parmesan, garlic, parsley, egg, and oats. Sprinkle salt, pepper, and a squeeze of fresh lemon over top of mixture.
Using your hands, mix until evenly combined.
Shape mixture into 1 ½ inch balls and place onto lined baking sheet.
Bake for 20 minutes or until meatballs are completely cooked through.

Nutrition information (per 6 meatballs)

314 calories
7 g carbohydrates
16 g fat
30 g protein

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Spinach Meatballs

Spinach Meatballs