Turkey, Spinach & Cheese Meatballs
Servings 4 to 6 (makes about 30 meatballs)
Ingredients
- 1 tbs olive oil extra virgin
- 1 large egg
- 3 oz baby spinach chopped (3-1/2 cups whole; 1-1/2 cups chopped)
- 3 scallions white and green parts, finely sliced
- 3 cloves garlic minced
- 1.25 lbs ground turkey
- 1.25 lbs Italian turkey sausage removed from the casings
- 1 cup mozzarella cheese shredded, (preferably whole milk but low-fat will work)
- 1/3 cup Parmigiano-Reggiano plus more for serving
- 1/2 cup breadcrumbs Italian seasoned
- 1 (24 oz) jar marinara sauce homemade or good quality store-bought
Instructions
- Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
- In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and breadcrumbs. Using your hands, mix until evenly combined. Shape the mixture into 1-1/2 inch balls and place on the prepared baking sheet.
- Broil the meatballs until golden brown on top, about 10 minutes.
- Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
- Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Notes
Turkey, Spinach & Cheese Meatballs