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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
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
- Preheat oven to 400
- 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)
- Let cool
- Add all of the ingredients (minus the turkey) to your food processor & pulse two or three times
- In a large bowl, using your hands or a fork, gently mix with the ground turkey until just combined.
- Cover and chill in the refrigerator for at least an hour
- Using your hands, shape the meatballs into rounds, and place the meatballs in individual, miniature muffin tin cups (you should have about 20)
- 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)