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16Apr, 23
Clean Food Love
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Beef Spinach Meatballs for Meal Prep

I’m asked quite OFTEN for cold lunch box and cold meal prep ideas, so we’re always working to create new ideas for you!

These types of meals are convenient when there’s no kitchen available to heat things up. Simply tuck your meal into a cooler or purse, and enjoy it when you’re ready.

This combo might just be one of my favorites yet! Excellent combination of macronutrients and beyond PERFECT flavors!

Make this recipe the next one you try! I know you’ll enjoy it so much and your week ahead will be easier since you already know what you’re having for lunch.

This entire recipe has a lot of delicious and complementary flavors happening. You’re going to ABSOLUTELY LOVE it!

Depending on what produce is in season, feel free to adjust the veggies to your liking and what’s available. It’s THE BEST during our summer months when juicy tomatoes and crisp cucumbers are bursting from the vines.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this dish to taste bright and fresh.

💡Want to get the most juice possible from each of your fresh lemons?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings


  • 1 1/2 lbs of ground beef, bison, or lamb
  • ½ cup crumbled feta cheese
  • 3 fresh garlic cloves, pressed
  • 1 large egg, beaten
  • 2 tsps dried oregano
  • sea salt and ground pepper, to taste
  • 1 cup frozen chopped spinach, thawed
  • 2 Tbsps olive oil or avocado oil, divided
  • 2 cups cooked brown rice or quinoa
  • 1/2 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 2 green onions, chopped
  • 1 small fresh lemon, zest, and juice of
  • 2 tsps extra-virgin olive oil
  • 1 English cucumber, chopped
  • 1-pint cherry tomatoes, halved



In a large mixing bowl add the ground beef, feta cheese, garlic, egg, oregano, sea salt, and freshly ground black pepper to taste.

Squeeze the spinach very well to remove most of the moisture then add it to your bowl.

Thoroughly stir to combine this mixture, then form into tablespoon-sized meatballs. I like to use a cookie scoop for this step.

Heat 1 tablespoon of the oil at a time in a large skillet over medium-high heat. Cook half the meatballs turning several times until nicely golden brown on all sides and cooked through about 7-8 minutes. I like to cook them in 2 separate batches to prevent overcrowding.

While the meatballs cook, combine your cooked brown rice or quinoa with your freshly chopped herbs, green onions, lemon zest, fresh lemon juice, and extra-virgin olive oil.

Season with sea salt and pepper to your taste then divide your rice or quinoa mixture equally among 4 meal prep containers.

Top each serving equally with your cooked meatballs, cucumbers, cherry tomatoes, and a dollop of tzatziki, if desired.

Garnish with additional minced herbs if you like then refrigerate for up to 5 days.

This meal prep is excellent served cold.



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