Prep 10 mins
Cook 20 mins
These spinach meatballs are great. I recommend topping them with a bit of alfredo sauce.
- 8 ounces frozen spinach, defrosted in the microwave
- 1 1⁄3 lbs ground turkey breast
- 1 small onion, very finely chopped
- 3 garlic cloves, finely chopped
- 1 large egg
- 1⁄4 cup milk
- 3⁄4 cup breadcrumbs
- 1⁄2 cup grated parmigiano-reggiano cheese
- coarse salt
- black pepper, to taste
- 1 tablespoon extra virgin olive oil, for drizzling
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel.
- Place turkey in a bowl and make a well in the middle of it.
- Add the spinach, onion, garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 to 25 minutes (depending on your oven).
- Top with alfredo sauce.
Excellent. I used fresh baby spinach, quickly sauteed with garlic, drained on paper towels and roughly chopped. I used ground beef instead of turkey, and 1/4 c. ketchup in place of the milk. I browned them in a skillet and finished in a 400 oven for about 15 minutes. The result was a moist, tender meatball bursting with flavor. Went perfectly with crispy potatoes. Everyone loved these. Winner!!
What's not to like? Beautifully textured moist meatballs with a delicious flavor plus a creamy sauce on top added up to a very enjoyable meal. I scaled the recipe to three quarters, and made smaller meatballs. My scaled recipe yielded 19 40-gram meatballs. I expected them to brown a bit more, but think that my somewhat hard to use oven was at fault there. Delicious anyway. Thank you very much for posting this recipe.