Garlic Plantain, Tomato & Spinach Stuffed Meatballs

³ Description

Add a sweet yet savory filling to your meatballs!

² Ingredients

•  1 serving (serving = 4 oz) Ukrop's 93% Lean Ground Beef
•  1 large Egg White
•  1/4 oz Milk (Nonfat)
•  1 serving (serving = 1/4 tsp) Mrs. Dash Original Seasoning Blend
•  1/4 medium Ripe Plantain
•  1/2 medium whole (2-3/5" dia) Red Tomatoes
•  1/2 cup Baby Spinach
•  1 tsp Minced Garlic
•  0.15 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1/2 dash Sea Salt
•  1/4 tsp Garlic Powder

q Directions

(Makes about 6-8 balls, depending the size)

Pre-Heat Oven at 400 degrees

In the Food Processor, Pulse (until you reach a smooth consistency):

1/4 Ripe Yellow Plantain
1/2 Vine Tomato (seeds discarded)
Handful Baby Spinach
1 Teaspoon Garlic Paste
1/2 TB Oat Flour (to thicken up a bit)
Pinch of Salt (optional)

In a Large Bowl, Mix (with hands):

1 Large Egg White, whisked
Splash of Milk (any kind)
1 Lb Ground Meat - I used Lean Beef (93%), but any meat will work!
Seasoning of choice - I used Black Pepper, Dried Parsley & Mrs. Dash Steak Seasoning

Lightly Grease a Sheet Pan

Using Half the Meat, Form Flat Patties
Top with about about 1/2 TB of Plantain Mix
Top again with another Flat Patty

Carefully Form into Balls, not letting filling fall out
Place onto Sheet Pan
Sprinkle Garlic Powder on top (optional)
Bake for about 35 minutes and finish with a 3-5 minute broil.

**ChefTiffy Tip**
The leaner meat, the better. The filling is moist and will not let the meat dry out! Lower Fat intake by using Fat-Free Ground Turkey.

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