Spinach Turkey MeatballsPosted: February 1, 2013
Last night I really wanted to branch out a bit and have something a little different for dinner. I knew I had some ground turkey in the fridge and some canned crushed tomatoes in the cabinet, so I decided on turkey meatballs. I’d made a version of these before, but this time I omitted the breadcrumbs in favor of a little bit of almond flour. This simple swap makes them grain-free (and Paleo) but doesn’t change the texture or flavor much at all.
These took all of ten minutes to prepare, and the results were great. I’ve found that turkey meatballs are a little less-moist than regular beef meatballs, but I love them as an alternative. They can easily be made ahead of time and frozen, or whipped up right when you need them. There are so many ways you can eat them, too, making them a very versatile meal option. I’ll definitely make them again!
- 1 lb ground turkey
- 1 egg
- 1/8-1/4 cup almond meal
- 1/2 cup spinach, chopped
- Basil, Italian seasonings to taste
- Preheat oven to 400*F
- Combine turkey and egg in a medium bowl
- Add in almond flour and mix well
- Fold in spinach until combined
- Add spices and mix well
- Form mixture into balls and place on a cookie sheet that has been sprayed with non-stick cooking spray about 1” apart from each other
- Bake for 30-40 minutes (depending on size), turning meatballs occasionally
- Enjoy with your favorite pasta, sauce, sandwich, or all on their own!
Have you ever made turkey meatballs?
Do you put anything else in your recipe? I want to try adding cheese to them one of these times but I’ve been trying to avoid a lot of dairy lately.