Turkey and Spinach Meatballs
Turkey and Spinach Meatballs taste amazing and pack a lot of protein and nutrients. These low-carb, low-fat, healthy meatballs will be your new favorite at the first bite.
Allowed for Ideal Protein phases 1 to 3. Try some today and write us back.
Serving size
Ingredients
- 2 tbsp. olive oil
- 1 large onion – finely chopped
- 2 garlic cloves – finely minced
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. dried thyme leaves
- ½ tsp. dried oregano
- ¼ – ½ tsp. crushed red pepper flakes
- 16 oz frozen chopped spinach – defrosted and drained
- 2 tbsp. Worcestershire sauce
- ⅓ cup chicken broth
- 2½ lbs lean ground turkey
- 2 large eggs
Preparation
Step 1
Preheat the oven to 400°F and prepare a large baking sheet by spraying with cooking spray. Use foil over the baking sheet if needed.
Step 2
In a frying pan on medium heat, heat olive oil until hot. Add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes.
Step 3
Sauté until onion is tender, for about 5-6 minutes total time.
Step 4
Add spinach to the pan and mix with onion mixture. Now, add Worcestershire sauce and chicken broth and mix well to combine.
Step 5
Cook until most of the liquid has cooked out.
Step 6
Remove from heat and allow to cool off and come to room temperature.
Step 7
Take a large bowl and combine the turkey and egg. Add the cooled onion/spinach mix to the meat mix.
Step 8
Using hands, make meatballs about 1-1½ inches in diameter. Place them on the baking sheet. Leave a little bit of space between each meatball.
Step 9
he should be about 40-42 meatballs. These can be frozen for the future.
Step 10
Bake meatballs until they are cooked through with an internal temperature of 160°F. Takes about 20 minutes.
Step 11
Remove from oven and serve!
