Egg Free, Dairy Free, Nut Free Spinach Meatballs

The girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away.

Spinach Meatballs

2 - 3 pounds ground turkey, chicken, or beef
2 cups chopped spinach
1 finely chopped onion
1 finely chopped pepper
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder

Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer.
*  Makes approximately 70 meatballs.

Egg Free, Dairy Free Crock Pot Meatballs

My family loved these meatballs because the flavor of the sauce is infused completely through them. We served them over spaghetti noodles. Since my girls love pepperoni, I'm planning on adding some chopped up next time with the sauce to add that flavor also.

Crock Pot Meatballs

2 lbs ground beef
1/2 cup safe bread crumbs (I used my homemade bread crumbs posted here.)
2 tbsp Italian seasoning
2 cans (26.5 oz each) spaghetti sauce

Thoroughly combine the ground beef, bread crumbs and Italian seasoning. Form the mixture into 1-2” meatballs. Pour 1/2 can of the sauce into the crock pot. Place a layer of the meatballs on top. Continue with the layers until all of the sauce and meatballs are used, ending with a layer of the sauce. Cover then cook on low for 5-7 hours. Serve over hot cooked noodles or as desired.