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Ingredients:
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, diced
1 cup of frozen spinach
1 lb. ground beef
2 eggs
½ cup bread crumbs
1 tsp. salt
1 tsp. Montréal steak seasoning

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Directions:
Sauté onion and garlic in oil until tender.
Add spinach and sauté until cooked through.
Remove from heat and combine with beef in large mixing bowl.
Add eggs, bread crumbs and spices to beef mixture.
Using wet hands, form 1-inch balls.
Place in oven on greased baking sheet on 400° for 20 minutes until slightly browned.
Once cooked, serve over quinoa or rice with pomegranate glaze.

 

You can serve this as the main dish or as an appetizer by sticking a toothpick in each meatball and placing pomegranate glaze on the side for dipping.

 

Pomegranate Glaze:
1 cup pomegranate juice
¼ cup brown sugar
¼ cup balsamic vinegar
1 tsp. corn starch + 1 tsp. water

 

Bring ingredients to a boil then simmer and stir until a glaze forms and thickens. Serve over meatballs.


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When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing [email protected] and visiting the Kosher in the Kitch fan page on Facebook.