Turkey & Spinach Meatballs
These simple and nutritious meatballs are brimming with flavor. They can be made ahead and refrigerated or frozen until ready to use—perfect for busy schedules. To serve, warm the meatballs in marinara sauce, then pile them on top of spaghetti that’s been tossed with olive oil and garlic, or stuff them into hoagies with some mozzarella and basil. Mmm, mmm, it’s an old-school meal that’s damn tasty, especially on a busy weekday.
Ingredients
- 1 pound ground turkey (preferably dark meat)
- 1 tablespoon minced shallots (about 1 small shallot)
- 2 garlic cloves , grated on microplane
- 2 teaspoons finely chopped fresh oregano
- 1 tablespoon finely chopped fresh basil
- ⅓ cup packed baby spinach , minced
- Pinch freshly grated nutmeg
- 1 teaspoon sea salt (I use Celtic sea salt)
- Freshly ground black pepper to taste
- 2 tablespoons fine breadcrumbs (regular or gluten free)
- Optional: 1-2 tablespoons grated Parmesan cheese
- Homemade or store-bought marinara sauce
Instructions
- Preheat the oven to 450˚F.
- Throw everything into a large bowl and mix together using a fork. You don’t want to work the meat too much, otherwise you could end up with tough balls (giggle, giggle). Form the meat in 15 1 ½ -inch balls (they’ll be sticky) and place them on a parchment-lined baking sheet. Do Ahead: The meatballs can be covered with plastic wrap (right on the baking sheet) and refrigerated for up to 24 hours. Let sit at room temperature for 15-30 minutes before baking.
- Bake the meatballs for 10 minutes. Turn them over and bake 6-10 minutes longer, or until cooked through. Do Ahead: The cooked meatballs can be refrigerated for up to 2 days or frozen for up to a month. Defrost frozen meatballs in the fridge overnight.
- To serve, simmer the meatballs in marinara sauce until warmed through, and pile them on top of spaghetti or stuff them into hoagies. Serve with a glass of good Italian red wine for a mid-week pick-me-up.