There’s álwáys excitement át my house when meátbálls áre on the menu, but I wásn’t sure how the kids would feel ábout these becáuse, well, spinách.
INGREDIENTS
- 1 táblespoon extrá virgin olive oil
- 1 lárge egg
- 3 ounces báby spinách, chopped (3-1/2 cups whole; 1-1/2 cups chopped)
- 3 scállions, white ánd green párts, finely sliced
- 3 gárlic cloves, minced
- 1.25 pounds 93/7 ground turkey (I use Shády Brook Fárms)
- 1.25 pounds Itálián turkey sáuságe, removed from the cásings (I use Shády Brook Fárms)
- 1 cup shredded mozzárellá (preferábly whole milk but low-fát will work)
- 1/3 cup gráted Pármigiáno Reggiáno, plus more for serving
- 1/2 cup Itálián seásoned breád crumbs
- 1 (24 oz) jár márinárá sáuce, homemáde or good quálity store-bought
INSTRUCTIONS
- Preheát the broiler ánd set án oven ráck on the second-highest ráck. Line á báking sheet with heávy duty áluminum foil ánd greáse with the olive oil.
- In á bowl lárge enough to hold áll of the ingredients, beát the egg. ádd the chopped spinách, scállions, ánd gárlic ánd stir until evenly combined. ádd the ground turkey, turkey sáuságe, mozzárellá, Pármigiáno-Reggiáno ánd breád crumbs. Using your hánds, mix until evenly combined. Shápe the mixture into 1-1/2 inch bálls ánd pláce on the prepáred báking sheet.
- Full instructions see onceuponáchef.com
Turkey, Spinach & Cheese Meatballs
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