Spinach Non-Meatballs
A meatless ‘meatball?’ Light, green, nourishing, and easy to digest 🧆
Spring brings wind, humidity, and rising warmth, and in Traditional Chinese Medicine this can create Liver Qi stagnation and Dampness — leaving you feeling heavy, puffy, or sluggish. Spinach balls are a perfect seasonal remedy: light, green, nourishing, and easy to digest.
Spinach nourishes the Liver and Blood 🌿
Herbs + aromatics help move Qi and brighten digestion
Chickpea flour strengthens the Spleen without heaviness
Baking instead of frying reduces Damp‑heat
They’re grounding enough for busy weeks but fresh enough for spring’s shifting weather.
Spinach Non-Meatballs
INGREDIENTS
1 lb fresh spinach (or 10 oz frozen, thawed + squeezed dry)
1 small onion, finely chopped
2–3 garlic cloves, minced
2 tablespoons olive oil
½ cup breadcrumbs
½ cup chickpea flour
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon salt
Black pepper to taste
Optional: chili flakes, parsley, or basil
INSTRUCTIONS
Sauté onion + garlic in olive oil until soft.
Add chopped spinach and cook until wilted; cool slightly.
Transfer to a bowl and mix in breadcrumbs, chickpea flour, nutritional yeast, lemon juice, herbs, salt, and pepper.
Form into small balls (slightly smaller than golf‑size).
Bake at 375°F for 20–25 minutes, turning once, until lightly golden. Enjoy!
photo and recipe inspiration to Lazy Cat Kitchen
