Healthy turkey meatball recipe: If you are looking for something quick clean and healthy you must try this healthy turkey meatball recipe
The meatballs are made with ground turkey and chopped spinach with a cube of cheese inside. Turkey makes a great lean protein and when you add bit of additional TLC in the form of cheese—fontina to be exact it takes it to the next level.
This recipes quote comes from one of Hollywood most famous people
“I’m someone who is open-minded to new experiences because they teach you knew things.” Marilyn Manson
It’s so simple but so very true. When I first saw this recipe, I was not to enthusiastic about making it. The idea of non-beef meatballs on top of salad just didn’t compute in my head.
But and Marilyn says be “open-minded to new experiences because they teach you knew things”, and this meal taught me something very important, the healthy option can also be the best option.
Normally I would have made meatball and sauce over a bed of pasta with a little garlic bread. And it would have been good. But there is always a price to pay when you eat such a carb loaded meal. But putting it over a bead of spinach was a master stroke. It filled me up, tasted good and I didn’t feel stuffed.
A little history on Meatballs:
In the earliest known Arabic cookbooks, featured was seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. Many regional variations exist, notable among them the unusually large kufteh Tabriz meatballs, having an average diameter of 20 centimetres (7.9 in).
The most likely candidate for the original meatball seems to be kofta, a South Caucasian/Middle Eastern/Central Asia dish of minced or ground beef, chicken, pork, or lamb, mixed with rice, bulgur, or mashed lentils. Kofta seems to have originated with the Persians, who passed it onto the Arabs.
So, relax and enjoy this healthy turkey meatball recipe!
Cheesy Turkey Meatballs with Spinach Salad & Peppery Croutons
- Prep ingredients: Preheat the oven to 425°F with a rack in the center. Peel and finely chop 2 large cloves garlic. Halve fontina horizontally, then cut into 8 pieces total. Chop tomatoes in their can with kitchen shears. Cut roll into 1-inch pieces. On a sheet of foil, toss bread cubes with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
- Sauté spinach: Heat 1 teaspoon oil in a medium ovenproof skillet, preferably nonstick, over medium-high. Add ½ of the spinach, ⅓ of the garlic, and 1 tablespoon water, and cook until wilted, 1–2 minutes. Transfer to a fine-mesh sieve and press out excess liquid. Coarsely chop wilted spinach on a cutting board, then transfer to a medium bowl.
- Make meatballs: To bowl with spinach, add turkey, panko, 1 large egg, 1 tablespoon oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Using lightly moistened hands, form into 8 meatballs. Press a piece of cheese into the center of each meatball and patch the hole, reforming into a ball.
- Brown meatballs: Heat 2 tablespoons oil in the same skillet over medium-high. Add meatballs and cook, turning occasionally, until browned but not cooked through, about 6 minutes. Transfer to a plate leaving oil in the pan.
- Braise meatballs: Add remaining garlic and 1 teaspoon chili powder to same skillet and cook 10 seconds. Add tomatoes with their juice, ⅓ cup water, ½ teaspoon salt, several grinds pepper, and ½ teaspoon sugar. Boil for 2 minutes. Add meatballs, turning to coat and place skillet in oven. Cook, turning meatballs once, until cooked through and sauce is thickened, 15-20 minutes.
- Make salad & serve:While meatballs are cooking, transfer croutons to oven and toast directly on rack next to meatballs until toasted, 10–15 minutes (watch closely as ovens vary). In a medium bowl, toss remaining spinach, vinegar, 1 tablespoon oil, and croutons. Season with salt and pepper and serve alongside meatballs and sauce
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