Spinach & Turkey Meatballs
December 19, 2007
Many spinach meatball recipes call for Parmesan cheese, which I omitted to keep it dairy-free. It’s critical to get as much water out of the spinach in this recipe as you can! I think cheesecloth is the best way. I’m freezing half the recipe for another day, and will defrost the meatballs in tomato sauce.
1 small onion, minced
olive oil
2 10-oz. boxes frozen chopped spinach, thawed
olive oil
2 10-oz. boxes frozen chopped spinach, thawed
2 lbs. ground turkey
2 eggs
1/3 c. wheat germ (I buy Kretschmer’s in my supermarket)
Preheat oven to 350° F. In a small pan, saute onions in olive oil until they are soft and browned. Remove from heat. Wring spinach out through cheesecloth so no moisture remains, then chop finely. Using clean hands, combine all ingredients in a bowl. Use about a tablespoon of mixture for each meatball, and arrange on baking pans. Bake for 30 minutes.
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Filed under: Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
Grammy | December 22, 2007 at 4:40 pm
Keep it without the sauce for me, I’m not a tomato sauce fan.
2. Menu Plan Monday, 1/28 - &hellip | February 2, 2008 at 3:18 pm
[...] a dent in that stash. I’ll be defrosting homemade chicken soup for lunches, the last pack of spinach & turkey meatballs (just for me for lunches, since no one else liked them), and serving some of the chicken chili I [...]
3. chickinthekitchen.com &ra&hellip | March 16, 2008 at 8:47 pm
[...] spinach & turkey meatballs & spaghetti for my mom & the boys (we didn’t wind up eating this last [...]
4. chickinthekitchen.com &ra&hellip | March 19, 2008 at 2:09 pm
[...] I made spinach and turkey meatballs for the first time. They were good, not like their juicy, beef-in-tomato sauce counterpart but [...]
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