The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
When it comes to following a healthy, balanced diet, greens are gold! That’s why the medical and nutrition experts behind Heinen’s Club Fx made eating leafy greens one of the key pillars of their philosophy for health and wellness.
Greens come in many different varieties from kale to swiss chard to spinach, but there’s one thing they all have in common – chlorophyll. Otherwise known as the natural chemical compound that gives greens their color, chlorophyll contains antioxidant, anti-inflammatory and detoxifying properties, has the power to fight the diseases and can reduce difficulties typically associated with aging.
Those are some pretty powerful properties for something as simple a leafy green! Now, most people shop for greens in the Produce Department, and while fresh is always best, frozen can be just as good, especially for those who need quick, easy and healthy meals!
Filled with just as much nutrition as fresh greens, frozen greens are easy to prepare, simple to store and often result in less food waste, so I made them the star of these Meatless Spinach Meatballs.
Packed full of wholesome ingredients, including Heinen’s frozen spinach and a low-sugar red sauce, these meatless meatballs make a delicious appetizer or entrée served over zoodles or edamame pasta.
- Cook time:
- Prep time:
- Total time:
- 12-15 Meatballs
For the Meatballs
- 4 garlic cloves, minced
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. sea salt
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- ⅓ cup green onions, finely chopped
- 1 16 oz. bag Heinen's frozen spinach, thawed and drained
- ⅓ cup nutritional yeast
- 1 Tbsp. olive oil
- 1 Tbsp. flaxseed meal
- ¼ cup water
- Lucini red sauce, optional
- Fresh parsley, chopped
- Nutritional yeast, to sprinkle as “cheese"
- Preheat the oven to 350˚F.
- In a bowl, mix together the flaxseed meal and water.
- Add all of the remaining meatball ingredients and mix well for 2 minutes.
- Line a baking sheet with wax paper.
- Using a cookie scoop, scoop the mixture onto the baking sheet. The mixture should yield 12-15 meatballs.
- Using your hands, roll each scoop into a perfectly circular meatball.
- Bake the meatballs for 20 minutes.
- Once the meatballs come out of the oven, drizzle with red sauce, nutritional yeast and garnish with fresh parsley.