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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 75.8
  • Total Fat: 3.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 60.7 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.3 g

View full nutritional breakdown of Spinach Portobella Turkey Meatballs calories by ingredient
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Spinach Portobella Turkey Meatballs

Submitted by: MAMARTISTEACHER

Introduction

REcipe can be altered to make pop'em in your mouth snacks REcipe can be altered to make pop'em in your mouth snacks
Number of Servings: 28

Ingredients

    2 Tbsp Olive Oil
    1 Tbsp Mrs. Dash Original Blend
    Garlic Salt to taste
    Crushed Red Pepper Flakes to taste
    1 Egg
    1 small onion (grated into a pulp)
    2/3 cup shredded Mozzarella (part skim)
    3 slices multigrain bread, dried out and made into bread crumbs
    1.3 lb Ground Lean Turkey
    3/4 cup frozen spinach
    1 20 oz. jar Classico Roasted Portobella Mushroom Pasta Sauce

Directions

In a large bowl, combine prepared bread crumbs, turkey, half of the shredded mozz., egg, grated onion, and spices and roll out 1" by 2" nougat "meatballs."

In a Large (or Medium and deep skillet), brown the meatballs +in hot olive oil and set off to the side.

Add frozen spinach, the water will help deglaze the pan and add 3/4 of the jar of sauce. Heat through until bubbly.

Lay in meatballs and sprinkle the remaining cheese over the top, cover and simmer until cheese is melted and meatballs are cooked thoroughly.

The nutrition information is per meatball to help you calculate easily. I didn't eat this over pasta and was more than satisfied.

Number of Servings: 28

Recipe submitted by SparkPeople user MANDALYNNS.






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Member Ratings For This Recipe

  • I made these and brought them into work to share. Everyone goobled them up!!! Great tasting, light yet filling. - 7/11/08

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  • I added three minced garlic cloves to the meatballs and used storebought italian bread crumbs...they were awesome and super easy to make! Thanks for a great recipe. This will definately be a regular. - 5/24/07

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