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 Creamed Spinach

Before allergies, I went to a restaurant that served creamed spinach. I had a bag of spinach in the fridge that was about to expire so I decided to experiment and see if I could come up with something that would taste close to what I remembered. This Creamed Spinach turned out really good. Jazlyn ate more of it than I did. This time I used the Golden Mushroom Soup, however, next time I think I am going to try the gravy instead for a more mellow flavor.

Creamed Spinach

1/2 can Campbell's Golden Mushroom Soup or gravy
1/4 cup dairy free margarine
1 tbsp flour
1/2 tsp garlic salt
Dash of salt and pepper
10 oz fresh spinach, stems removed OR frozen spinach that is cooked and well drained

Place the soup, margarine, flour, garlic salt, salt and pepper in a medium saucepan. Whisk and heat until smooth, hot and thickened. Add the spinach then cook and stir until heated through.