Turkey and Spinach Meatballs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- ¼ - ½ teaspoon crushed red pepper flakes
- 16 oz frozen chopped spinach, defrosted and drained
- 2 tablespoons Worcestershire sauce
- ⅓ cup chicken broth
- 2½ lbs lean ground turkey
- 2 large eggs
Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, and egg. Add cooled onion/spinach mixture to the meat.
With your hands, create meatballs that are about 1 - 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. You can freeze for asy meals in the future!
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - about 20 minutes. Remove from oven and serve as desired.