About This Recipe:
In keeping with this week’s theme of healthy eating, I wanted to update the classic meatball. I actually do not eat beef, so I always make my meatballs with either ground turkey or chicken. This recipe could work with either, but I eat a lot of chicken on an average week, so I like to switch up the protein.
If I am really short on time and energy, I will just eat these meatballs on a baguette or roll and heat up some marina sauce in the microwave. My favorite way is to serve the meatballs on top of pappardelle (thick egg noodles,) but it would also be great on top of zucchini noodles or a salad if you are watching your carbs.
Ingredients (4 servings)
-1 lb ground turkey
-2 cups fresh spinach, very finely chopped (about 3 oz)
-1/2 cup breadcrumbs
-3 tbls tomato paste
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp dried oregano
-1/2 tsp crushed red pepper flakes
-Salt and pepper
Instructions (30 minutes)
1. In a large bowl, whisk the egg and then mix together the turkey, spinach, breadcrumbs, 2 tbls of tomato paste, and all of the seasonings.
2. Once well combined, shape the mixture into 12 meatballs. Place onto a baking sheet with olive oil or cooking spray.
3. Take the remaining tbl of tomato paste and mix with 2 tbls of olive oil (or water) in a small bowl. Brush over the top of the meatballs.
4. Bake at 400 degrees F for 20 minutes. Serve on top of pasta, or on bread with tomato sauce for a homemade meatball sub.