Italian Turkey Meatballs
Yield: 20 meatballs
Serving Size: 4 mini meatballs
Total servings: 5
Ingredients
1 tablespoon avocado or olive oil
½ onion, finely chopped
3 cups spinach, roughly chopped
4 cloves garlic, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh rosemary, minced
1 tablespoon dried oregano
1 pound 93% lean ground turkey
1 egg
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
¼ teaspoon sea salt
½ teaspoon ground black pepper
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion and saute for 3-4 minutes until softened. Add in spinach and garlic, stirring while cooking until spinach is wilted. Stir in basil, parsley, rosemary, and oregano and cook for 30-60 seconds, until fragrant. Remove and set aside to briefly cool.
Combine sauteed veggies and all remaining ingredients in a large bowl and use your hands or a wooden spoon to thoroughly combine.
Using hands, form mixture into small balls, about 2 tablespoons each, and place onto prepared baking sheet.
Bake for 15-20 minutes, or until internal temperature registers 165°F.
Serve immediately. Will keep in refrigerator for up to 4 days.
To freeze meatballs, allow to cool spaced out on a rack for 30-60 minutes, until they cool to room temperature. Place evenly spaced onto a parchment lined baking sheet and freeze for 2 hours, or until solid. Then transfer to an airtight bag or container and keep frozen for up to 2 months. When reheating bring internal temperature up to at least 165°F.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 220
Carbohydrates: 5g
Total Sugar: 0g
Added Sugar: 0g
Fiber: 0g
Total Fat: 13g
Saturated Fat: 3.5g
Unsaturated Fat: 9.5g
Cholesterol: 112g
Protein: 25g
Sodium: 290mg
