I’ve been in a bit of a food rut lately and haven’t been making many new recipes. I’m hoping I can get out of this funk soon and get back to blogging regularly. Part of the problem is that I’ve been working to clean out of our freezer and pantry, so there’s not been too many exciting meals that I wanted to shared. My kids are also going through a picky stage and sometimes it’s not worth the battle to make something where one or more of us ends in tears.
One meal that we usually can agree on is meatballs. I had a pack of ground turkey in the freezer and there’s always pasta and sauce in the pantry. This was a great recipe to use up some of the items I had in the refrigerator too – spinach and basil! These meatballs were really easy to make, plus I loved that they were baked and not pan fried. Everyone agreed and gobbled dinner up!
1 large handful of spinach leaves
1/4 cup parsley, roughly chopped
8 large basil leaves
2 garlic cloves, roughly chopped
1 tsp salt
1/2 tsp fresh ground pepper
1 lb ground turkey
1 egg
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 Tbsp marinara sauce
2 Tbsp extra virgin olive oil
Preheat oven to 400 degrees. In the bowl of a food processor, combined the spinach, herbs, garlic, salt and pepper. Pulse until the mixture is finely chopped and set aside. In a large bowl, mix together the ground turkey and egg. Fold in the spinach herb mixture, breadcrumbs and Parmesan cheese.
Form golf sized meatballs and place on a baking sheet. In a small bowl, mix together the 2 tablespoons of marinara sauce and olive oil. Baste the meatballs with this sauce. Bake for 15 to 20 minutes or until the meatballs are cooked through and golden brown.
Toss with warmed marinara sauce and serve with your favorite type of pasta.
Source: Foodie Crush
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