Spinach and Artichoke Meatballs
These Whole30-friendly and paleo spinach and artichoke meatballs are the perfect party or game day food. The tangy creamy sauce is a must!
Ingredients
Meatballs
- 1 1/2 lb ground pork
- 1 14- oz can of artichoke hearts drained and chopped
- 2 cups frozen spinach thawed and drained
- 1/3 cup nutritional yeast
- Zest of 1 lemon
- 2 garlic cloves minced
- 1/2 tsp sea salt
- Fresh cracked black pepper to taste
- 1/2 tsp red pepper flakes optional
Dipping Sauce
- 1/4 cup paleo mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1 stalk of green onion finely minced
- Salt and pepper to taste
Instructions
Meatballs
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Use your hands to squeeze out the liquid from the artichoke hearts and spinach.
- Mix all ingredients for the meatballs in a large bowl.
- Shape into 24-30 meatballs, about the size of golf balls.
- Place on the lined baking sheet, making sure that they don't touch each other.
- Bake for 20-25 minutes until the meatballs are cooked through.
- Serve drizzled with dipping sauce (recipe below) or you can serve the sauce on the side to dip the meatballs in.
Dipping Sauce
- While the meatballs are baking, mix all ingredients in a small bowl and set aside until ready to serve.