Meatballs are something I have been craving lately. This is something I didn’t think I would ever type. It’s true. It’s true. Meatballs can be served with red sauce and pasta in many ways. This Spinach and Feta Turkey Meatballs feature sauteed spinach, which allows you to add more greens and crumbled feta for extra richness and a salty kick.
This recipe is for meatballs, but there are many ways to serve them. The meatballs are shown above with classic pasta and red sauce. I also added some zucchini, which I sauteed in the same pan after the meatballs had been cooked.
OTHER WAYS YOU CAN SERVE FETA TURKEY MEATBALLS AND SPINACH
These can be added to salads or served over rice with roasted vegetables (like the Beef Kofta Meatballs), or you can make a sub with meatballs (with red sauce, mozzarella and on a roll), or change the sauce to pesto (or an alfredo).
There are many ways to prepare Spinach and Feta Turkey Meatballs. This makes them great for meal prep. They can be stored in the fridge for up to a year. They also hold up well to freezing and thawing.
CAN I MAKE MEATBALLS WITHOUT BREADCRUMBS
They will have different textures, so the short answer is no. Breadcrumbs and eggs help keep the meatballs moist and soft and act as glue to keep them together. You will need to remove the breadcrumbs and the egg if you want the mixture to be able to form properly. The meatballs may be less stable when cooked in a skillet. I recommend baking them on a baking sheet at 375oF for 20 minutes. These meatballs will have a texture similar to a hamburger and won’t be as crispy, but they are still very tasty. You may not have as many meatballs because you used fewer ingredients.
CAN I MAKE THE MEATBALLS?
You can bake the meatballs in a 400oF oven at 350°F for 20 minutes. Depending on how large your meatballs are, the baking time will vary. Please make sure you break one of your larger meatballs open so that they bake through. You should also note that meatballs baked in the oven will not brown as well as those cooked in a skillet.
FROZEN SPINACH – CAN I USE IT IN MY TURKEY MEATBALLS
Yes. Yes. Allow the spinach to thaw completely before you add it to the meatball mix.
These photos show the zucchini on the plate. It was quickly sauteed in the skillet right after the meatballs were cooked.
SPINACH AND FETA-TURKEY MEATBALLS
Spinach and Feta Turkey Meatballs can be used to enhance the flavour and protein of your meal with inexpensive ground turkey. Ideal for meal preparation!
Prep time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Each serving: 5-6 meatballs
INGREDIENTS
- 4 oz. fresh spinach ($1.67)
- 2 tablespoons olive oil, divided ($0.32)
- 1 lb. 1 lb.
- 1/2 cup breadcrumbs ($0.24)
- 1/4 teaspoon garlic powder ($0.02)
- Freshly cracked pepper ($0.02)
- 1/4 tsp salt ($0.02)
- 1 large egg ($0.22)
- 2 oz. 2 oz.
INSTRUCTIONS
- The spinach should be chopped roughly. Place the chopped spinach in a large skillet on medium heat. Next, add 1 Tbsp of olive oil. Add the chopped spinach to the skillet along with a pinch of salt. Sauté the spinach in olive oil until it is tender. Then, take it off the heat.
- In a large bowl, combine the breadcrumbs and garlic powder with the freshly cracked pepper (6 to 6 cranks in a pepper mill) and salt. Mix the egg lightly. Add the egg, ground turkey and sauteed spinach to the bowl with breadcrumbs. Mix these ingredients with your hands until they are well combined.
- Form the meat mixture into small balls. Each ball should be about 1 tablespoon in size. There should be approximately 24 meatballs.
- The skillet that was used for cooking the spinach should be cleaned. Add another tablespoon of oil and heat the skillet over medium heat. After the oil has melted, add half the meatballs to the skillet. The meatballs should be cooked for approximately one minute to a quarter on each side. Continue cooking until they are nicely browned and cooked through, which will take about 6-8 minutes. Transfer the cooked meatballs into a bowl.
- Your cooked meatballs can be served with your favourite sauce over pasta, rice, or roasted veggies.
NOTES
Meatballs tend to stick to themselves, so I recommend using a nonstick surface such as cast iron or Teflon.
NUTRITION
Serving Size: 1 Serving Calories 402.8 kcal Carbohydrates 11.85 g Protein 23.9 g Fat 28.15 G Sodium 552.8 mg Fiber 1.15 g
