one 10-ounce package frozen spinach, thawed and drained
¼ cup finely grated raw sheep’s milk cheese, such as Pecorino or Zamorano
¼ teaspoon salt
½ teaspoon cracked black pepper
1 tablespoon coconut oil
INSTRUCTIONS
Place all of the ingredients except the oil in a bowl. Mix ingredients together and form into 1 to 1–1/2-inch meatballs.
Heat oil in a 10-inch skillet over medium-high heat. Brown the meatballs well on all sides in the skillet and place on paper towels to cool briefly before serving.
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