Wednesday, February 13, 2013

Turkey Florentine Meatballs

We're all about the spinach and cheese in my house - I even won a Whole Foods contest this past summer with our signature Turkey Florentine burger recipe!  Since we've been doing the apartment living thing, however, grilling has become more of a special occasion thing rather than our go-to method of cooking.  Considering we now live in a climate very conducive to year-round grilling, it's been tough.

However, there is an up side - it's also forced me to get a little creative with cooking proteins indoors.  I was really craving our florentine burgers, so I decided to make it more indoor-friendly by turning it into a meatball recipe - with delicious results!  

I amped up the health factor by adding a ton of fresh spinach and baking them rather than cooking them in a pan with oil - not only healthier, but easier!  I also decided it would be a great opportunity to try out a new flavor of Tinkyada pasta I found online recently - spinach spaghetti!  Hubs was a bit wary of all the green, but honestly we couldn't tell a taste difference, it was great.  

Turkey Florentine Meatballs

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Serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 package ground turkey (about 1.3 lbs)
  • 1 egg, beaten
  • 1/3 cup gluten-free breadcrumbs
  • 1/2 bag spinach
  • 1/3 cup shredded Italian cheese, plus a little extra for topping
  • 1 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt & Pepper
  • Gluten-free pasta, for serving

Directions

Preheat the oven to 400 degrees. Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.

Finely chop the spinach - I recommend using a food processor, but chopping by hand works too.  (Alternatively, you could use frozen spinach, just be sure to squeeze out as much water as you can).  Mix all the ingredients together in a medium bowl with your hands just until incorporated.

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Scoop out meatballs approximately the size of a ping-pong ball - I used my medium ice-cream scoop I use for cookies for easy portioning.  

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Place meatballs in the heated dish about 1 inch apart and bake for 15 minutes.  Remove from the oven and sprinkle the remaining Italian cheese on top, then bake another 5 minutes until cheese is melted.

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Serve with pasta and, if desired, marinara sauce.  

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