Turkey Spinach Meatballs

By • April 13, 2014 0 Comments

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Author Notes: Turkey Spinach Meatballs .. Incredibly moist, with a great flavor profile.  An wonderful idea to have, on hand in the freezer, for quick & easy meals
~ Adapted from Bon Appetit
VeggiesByCandlelight

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Makes 18 meatballs

  • 1/2 tablespoon olive oil
  • 1/4 small onion, chopped fine
  • 1 clove garlic, chopped fine
  • splash of wine wine (** optional)
  • 1 1/2 pounds ground turkey, lean
  • 1 large egg, beaten
  • 1 10-oz. package frozen chopped spinach .. thawed, & squeezed in paper towels to remove excess moisture
  • 1/2 cup finely grated Parmesan
  • 1/2 cup dried breadcrumbs (** it's nice make your own from left-over homemade bread)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon fennel seeds
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  1. Preheat oven to 400
  2. In a small sauce pan sauté the chopped onion with 1/2 Tbsp olive oil, until beginning to soften. Add garlic & cook 30 seconds more. Add spinach & cook a minute or so more. (** Note .. at this point, for a bit of added flavor, it's nice to add a small splash of wine & let the mix reduce a minute or two more)
  3. Let cool
  4. Add all of the ingredients (minus the turkey) to your food processor & pulse two or three times
  5. In a large bowl, using your hands or a fork, gently mix with the ground turkey until just combined.
  6. Cover and chill in the refrigerator for at least an hour
  7. Using your hands, shape the meatballs into rounds, and place the meatballs in individual, miniature muffin tin cups (you should have about 20)
  8. Bake for 18-20 minutes or until golden and cooked through. (For an added bit of crisp & brownness .. they can be placed under the broiler for a few seconds)

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