As I come up with recipes to share with you all, I’m actually looking for recipes to make during the week for my own family . These have to be ‘kid friendly’ but also pack enough punch for for adults to enjoy. I also love to recommend my favorite recipes to my clients, so I always make sure the nutritional content of each meal is up to par!
Being the Italian that I am, I was on the search for a healthy meat ball recipe. I can remember my Grandma making the best meatballs, of course loaded with sodium, carbs from the bread crumbs & using regular beef w/ 20% fat or more. That won’t fly anymore, so here’s a twist on my Grandmas recipe, made with lean turkey and spinach.
Turkey Balls Ingredients
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce (Tip: Sodium Free)
• ⅓ cup chicken broth
• 2½ lbs lean ground turkey
• ¾ cup bread crumbs (Tip: Use as little as possible, it only keeps the meat held together so add as needed)
• 2 large eggs
Turkey Balls Ingredients
1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Add onion, garlic, salt, pepper, thyme, oregano. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). Depending on how well the spinach was rung out, you may have a bit more liquid in pan & that’s okay. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.
5. With your hands, create meatballs that are about 1 – 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F, approx. 20 minutes. Serve with a spinach salad & balsamic dressing or a veggie.
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