Do you ever thaw something with a recipe in mind and totally forget what you wanted to make? I think I’m to the age where I have to leave myself notes reminding myself what I wanted to make for dinner. I know I wanted to make a new ground turkey dish, but it beats me what it was. My Pinterest pins were no help.
The pound tube of ground turkey sat in the fridge thawing for 4 days before I finally remembered what I wanted to make. Good thing my fresh spinach didn’t go bad in the meantime, because the dish was turkey and spinach meatballs. I love to add spinach to almost anything and I thought it would be great blended with ground turkey in meatballs.
I’d made cheesy eggplant stacks the previous night and dinner would be leftovers plus meatballs. We’d done a meatless Sunday instead of the usual Monday. I had a few cups of leftover marinara sauce with spinach (I did say I put it in nearly everything) and the meatballs could simmer in some of the sauce after they were browned.
I chopped about a cup of fresh spinach rather finely so it would blend well with the meat.
I didn’t follow a recipe closely. I used one as a guideline. I started with the pound of ground turkey and put it into a large bowl. I added an egg, some panko, shredded parmesan and some seasoning.
I used my hands to mix and knead the ingredients all together, then made it into balls with my hands. Often I use a large cookie scoop so they are uniform but my hands were already ready so I just eyeballed the sizes and came pretty close to uniform.
I’d heated my large nonstick skillet over medium high with a drizzle of oil in the pan. I put the meatballs into the skillet and browned them.
I turned the meatballs several times, pressing down a little to get them to sit on a fresh side each time. When they were fairly brown all around I added a cup of the marinara sauce and ½ cup of water. I knew in simmering them the water would reduce down and my sauce was already pretty thick.
I let the meatballs simmer on medium low for 10 minutes then tested one by cutting it in half. They were done through so I removed them from the heat and served them with the reheated eggplant stacks. Spinach doesn’t add a great deal of flavor but I like the curb appeal, is maybe my fascination. The meatballs were delicious and healthy with very little fat or carbs.
The entire meal was fairly lo-cal and healthy with plenty of vegetables mixed into the dishes. They were an outstanding way of showing that eating healthier doesn’t have to be boring. The flavors were strong and satisfying.
Turkey Spinach Meatballs
1# ground turkey
½ cup shredded Parmesan
½ cup Panko crumbs
1 cup fresh spinach; chopped finely
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 cup marinara sauce
½ cup water
Mix all ingredients together and form into 1 ¼” meatballs. Place on a plate until all of the meat mixture is used.
Preheat a large nonstick skillet on medium high heat with a drizzle of oil. Fry meatballs, turning until they are browned on several sides.
Add a cup of marinara sauce and ½ cup of water and simmer for 10 minutes on medium heat until cooked through. Test by cutting a meatball in half.
Adapted from Slim Sanity