RECIPE: “Not Your Grandma’s” Turkey-Spinach Meatballs
In honor of National Pasta Day this past Thursday (October 17th—mark your calendars for next year in case you missed it!), we posted a picture of one of our favorite ways to enjoy this Italian-American dinnertime staple: homemade turkey-spinach meatballs over zoodles and red lentil spaghetti, and tossed with a bit of paleo-friendly marinara. We had so many requests for the meatballs recipe (ironically the “pasta” took the backseat in the post!) so here it is. I have modified and adapted this recipe several times over the past nine years, until the whole family agreed upon this version as the winner. Note—this recipe can also double as “turkey burgers” served over a bed of greens or in a grainless bun, or be made vegetarian by substituting Beyond Meat Ground “Beef” for ground turkey. We would love to hear your favorite way to enjoy
Not Your Grandma's Turkey Spinach Meatballs
2 lb organic ground turkey (preferably 1lb white, 1lb dark)
2 large organic eggs
16 oz frozen chopped spinach or kale (boil 1 minute, drain thoroughly and squeeze out any remaining excess water)
3/4c blanched almond flour
1 medium white onion (finely chopped)
2 cloves garlic (finely minced)
1 tsp sea salt
½ tsp oregano (dried)
½ tsp thyme (dried)
red chili flakes to taste (optional)
1 tbsp avocado oil (for greasing baking sheet only)
Preheat oven to 350 Fahrenheit. While oven is preheating, lightly oil a large baking pan with ½ tbsp. avocado oil.
Whisk egg in a large bowl. Add all other ingredients and combine thoroughly.
Form mixture into small balls, about 1-1 1/2 inches in size. Arrange in even lines on baking sheet. To make as turkey burgers, form into patties, about 3 inches in diameter.
Cook at 350 for 24 minutes (or until internal temperature of 165 degrees), flipping after 12-13 minutes.
Remove from oven + enjoy immediately, either topped with marinara on their own or over a bowl of zucchini noodles or red lentil spaghetti.