Baked Turkey Meatballs with Spinach #healthy #lowcarb

This Heated Turkey Meatballs with Spinach recipe is solid, loaded with flavor, and they're prepared in the broiler so you won't need to remain at the stove browning them. Utilize these meatballs for a spaghetti supper, in meatball sandwiches, or as a canapé with your preferred sauce.

We utilize both lean ground turkey and lean ground meat in our home (we as a rule utilize the 7% fat assortment in the two cases). There are a few dinners that I'll utilize turkey or meat in. It more often than not relies upon which one I get the best bargain on.

In any case, there are a few suppers that I just use ground turkey in and a few dinners that I just use ground hamburger in. My Heated Turkey Meatballs with Spinach are a case of a recipe that I just make with ground turkey. Of course, you could make them with meat, yet I think this recipe has consistently been best for ground turkey. Quite a long while later, regardless i'm making these meatballs for my family — and consistently with ground turkey.

What I cherish about these Prepared Turkey Meatballs with Spinach is that they are brimming with flavor and they're sound. I truly like it when I can extend meat with vegetables. Also, I Adore that I don't need to remain at the stove fricasseeing them.

Also try our recipe Garlic Rosemary Whole 30 Meatballs

Baked Turkey Meatballs with Spinach #healthy #lowcarb


One of my children top choices!! Turkey and Spinach meatballs-These are really Sound MEATBALLS that are similarly scrumptious.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 2 cloves garlic (finely minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference)
  • 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 3/4 cup bread crumbs
  • 2 large eggs


Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
  2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
  3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. 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. I do all of this step with my hands, but you can use a spoon if you prefer.
  5. With your hands, create meatballs that are about 1 – 1 1/2 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 – which was about 20 minutes for my oven. Remove from oven and serve as desired.


Read more our recipe : Chicken Stuffing Bake

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