Italian Spinach & Turkey Meatballs
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 94.5
- Total Fat: 5.1 g
- Cholesterol: 35.8 mg
- Sodium: 118.0 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.3 g
- Protein: 8.1 g
View full nutritional breakdown of Italian Spinach & Turkey Meatballs calories by ingredient
Introduction
This is a candida friendly recipe I adjusted from the beef version at http://www.taylormadebytaylorbee.com/2013/12/healthy-beef-spinach-meatballs-for-
make.html This is a candida friendly recipe I adjusted from the beef version at http://www.taylormadebytaylorbee.com/2013/
12/healthy-beef-spinach-meatballs-for-
make.html
Number of Servings: 15
Ingredients
-
16 oz Jennie-O Lean Ground Turkey
1 large Egg, fresh, whole, raw
.25 cup Milk
3 cup Spinach, fresh
.5 medium (2-1/2" dia) Onions, raw
.16 cup Parmesan Cheese, grated
0.5 cup Progresso Bread Crumbs - Italian Style
2 tbsp Olive Oil
2 tsp Garlic
Basil, to taste
Tips
You can use whatever onion you prefer.
This recipe doubles nicely. You can also make them smaller, but adjust cooking time accordingly.
Directions
-Preheat oven to 375.
-Heat olive oil in a skillet over medium heat. Add the onion and sauté until it's beginning to become soft and translucent, about 5-6 minutes. Add the garlic and cook for another minute or so. Add the spinach. Cook and stir until it begins to wilt, about 2-3 more minutes. Pour the veggies into a large bowl.
-To the bowl, add the breadcrumbs, egg, milk, cheese, and spices. If you don't keep milk on hand like me, canned evaporated milk will work just fine. I also used gluten free Italian breadcrumbs which worked wonderfully. Mix well until combined.
-Add your ground turkey and gently mix until combined.
-Roll the mixture into round balls and place on a pan lined with foil and lightly sprayed with cooking spray.
-Cook at 375 for about 18 minutes or so, then broil for 2-3 minutes to get them slightly browned.
I serve with steamed zucchini and sauce and want to lick my plate clean!
Serving Size: makes 15 or 16 3 inch meatballs
-Heat olive oil in a skillet over medium heat. Add the onion and sauté until it's beginning to become soft and translucent, about 5-6 minutes. Add the garlic and cook for another minute or so. Add the spinach. Cook and stir until it begins to wilt, about 2-3 more minutes. Pour the veggies into a large bowl.
-To the bowl, add the breadcrumbs, egg, milk, cheese, and spices. If you don't keep milk on hand like me, canned evaporated milk will work just fine. I also used gluten free Italian breadcrumbs which worked wonderfully. Mix well until combined.
-Add your ground turkey and gently mix until combined.
-Roll the mixture into round balls and place on a pan lined with foil and lightly sprayed with cooking spray.
-Cook at 375 for about 18 minutes or so, then broil for 2-3 minutes to get them slightly browned.
I serve with steamed zucchini and sauce and want to lick my plate clean!
Serving Size: makes 15 or 16 3 inch meatballs