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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Ingredients
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1/2 tablespoon
olive oil
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1/4
small onion, chopped fine
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1
clove garlic, chopped fine
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splash of wine wine (** optional)
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1 1/2 pounds
ground turkey, lean
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1
large egg, beaten
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1
10-oz. package frozen chopped spinach .. thawed, & squeezed in paper towels to remove excess moisture
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1/2 cup
finely grated Parmesan
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1/2 cup
dried breadcrumbs (** it's nice make your own from left-over homemade bread)
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2 tablespoons
chopped fresh flat-leaf parsley
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1 teaspoon
fennel seeds
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1 teaspoon
finely grated lemon zest
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1 teaspoon
kosher salt
Directions
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Preheat oven to 400
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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)
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Let cool
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Add all of the ingredients (minus the turkey) to your food processor & pulse two or three times
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In a large bowl, using your hands or a fork, gently mix with the ground turkey until just combined.
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Cover and chill in the refrigerator for at least an hour
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Using your hands, shape the meatballs into rounds, and place the meatballs in individual, miniature muffin tin cups (you should have about 20)
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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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