SPINACH TURKEY MEATBALLS
Our children call these "Gramby Meatballs" because the recipe came from my dear mother-in-law. It's a great way to make spinach palatable. I usually make a triple batch, bake them all and freeze the extras for a quick meal later. -Mimi Blanco, Bronxville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. If desired, serve meatballs with pasta.
Nutrition Facts : Calories 295 calories, Fat 19g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
FLORENTINE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
- While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
- Place 3 balls on dinner plates and top with sauce, garnish with parsley.
TURKEY SPINACH MEATBALLS
These tender-baked turkey and spinach meatballs are packed with veggies and protein! Enjoy them over whole grain pasta, zucchini noodles or a bed of spagehtti squash. I love adding them to my weekend meal prep, so I have them on hand for easy weeknight meals.
Provided by Dani Spies
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF and line two rimmed baking sheets with parchement paper (or spray with cooking spray).
- Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.
- Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.
- Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
- Bake for 20 minutes or untl the internal tempertaure of the meatballs reaches 165ºF.
- *OPTIONAL: heat tomato sauce in a large saue pan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!
Nutrition Facts : ServingSize 5 meatballs, Calories 231 kcal, Carbohydrate 14 g, Protein 35 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 89 mg, Sodium 1287 mg, Fiber 4 g, Sugar 7 g
TURKEY MEATBALLS WITH SPINACH AND FETA
Hands-down the best baked turkey meatballs that are juicy and won't fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
- In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
- Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
- Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
- Bake in the heated oven for about 30 minutes or until fully cooked through.
- Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
- Serve immediately with salad of your choice.
Nutrition Facts : Calories 252.8 kcal, Carbohydrate 8.8 g, Protein 34.2 g, Fat 9.5 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 113.3 mg, Sodium 433.2 mg, Fiber 1.7 g, Sugar 2.4 g, UnsaturatedFat 5 g, ServingSize 1 serving
BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO
Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
- Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
- Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
- Divide the orzo among shallow bowls. Top with the meatballs.
Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams
TURKEY MEATBALLS WITH MUSHROOM GRAVY
This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my "cleanse" diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it!
Provided by Catfuzz
Categories One Dish Meal
Time 1h10m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
- Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
- Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
- Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
- 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
- Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.
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