Name: Spinach Turkey Balls
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 1/2 cup diced onion; 3 garlic cloves, minced; 3 cups coarsely chopped fresh spinach leaves; 20 oz ground turkey ((80/20 is best for meatballs to help them hold together)); 1 1/2 cups finely grated parmesan cheese, plus extra for serving; 1/2 cup panko breadcrumbs; 1/4 cup chopped fresh flat leaf parsley; 1 large egg, lightly beaten; 1/2 teaspoon both salt & freshly ground pepper; 8 oz fresh mozzarella, sliced; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 4 garlic cloves, minced; 1/4 cup tomato paste; 1/2 cup dry white wine; 2 teaspoons teaspoons crushed red peppers ((chili flakes)); 2 14 oz (398ml) can whole peeled tomatoes, not drained; generous pinch of sugar; generous pinch salt & freshly ground pepper

This rustic, somewhat humble recipe, is comforting, so delicious & one you’re going to want to make over & over again. Spinach Turkey Balls use easy-to -find ingredients, they’re popular with both adults & kids & both the balls & the chunky tomato sauce they’re served with can be made & frozen for those nights when you’re just too damn busy (or exhausted) to cook. It happens. Right?

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Although there’s three cups of chopped spinach in these delectable little morsels, kids will be clueless they’re eating spinach. Nestled in a chunky tomato sauce that’s so simple to make, the turkey balls are topped with mozzarella that’s melted to molten gooiness.

Although we used turkey, feel free to change it up & use ground pork, beef or chicken. Make sure you use the turkey with the higher fat percentage – we used 80/20. This ensures the meatballs hold together & also adds flavor. Serve this dish with a simple salad & some crusty artisan bread for supping-up the sauce.

Love meatballs as much as we do? Then try Hoisin & Water Chestnut Meatballs, Beef, Pinenut & Raisin Meatballs or Stick Honey Soy Meatballs. You can’t go wrong with any of them. Cheers, Lovoni.

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Spinach Turkey Balls

Delectable parmesan & herb meatballs are nestled in a rich, chunky tomato sauce then topped with fresh mozzarella that becomes gooey & molten.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Italian

Servings:

Author: Lovoni

Ingredients

1 tablespoon olive oil
1/2 cup diced onion
3 garlic cloves, minced
3 cups coarsely chopped fresh spinach leaves
20 oz ground turkey (80/20 is best for meatballs to help them hold together)
1 1/2 cups finely grated parmesan cheese, plus extra for serving
1/2 cup panko breadcrumbs
1/4 cup chopped fresh flat leaf parsley
1 large egg, lightly beaten
1/2 teaspoon both salt & freshly ground pepper
8 oz fresh mozzarella, sliced

CHUNKY TOMATO SAUCE

2 tablespoons olive oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1/4 cup tomato paste
1/2 cup dry white wine
2 teaspoons teaspoons crushed red peppers (chili flakes)
2 14 oz (398ml) can whole peeled tomatoes, not drained
generous pinch of sugar
generous pinch salt & freshly ground pepper

Instructions

Heat the oil, onion & garlic in a large frying pan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add spinach & stir for 1 minute or until spinach is just wilted; remove from the heat; let cool for 5 minutes.
Combine the spinach mixture, turkey, parmesan, breadcrumbs, parsley, egg, salt & pepper. Mix thoroughly until well combined – the easiest way is to use your hands & really squeeze all the ingredients together.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Drop 2 tablespoons each of the mixture onto the baking sheet; roll into balls. Lightly wet your hands or use surgical gloves to prevent the mixture sticking to your hands. Just note, the mixture is quite a wet mixture. Spray the balls with cooking spray & bake for 30 to 35 minutes, turning once during cooking, until meatballs are golden & thoroughly cooked – a thermometer when inserted into a meatball reaches 165°F.

To make the sauce:

While the meatballs are cooking, wipe the frying pan out. Heat the oil over medium-high heat. Add onion & cook for 5 minutes, stirring occasionally, until onion is softened. Add garlic & cook 1 to 2 minutes until garlic is fragrant. Add tomato paste & wine. Cook, stirring occasionally, until the wine is reduce by about half. Add red pepper, tomatoes with their juice, sugar, salt & pepper. Break the tomatoes into chunks using the side of a spoon. Bring the sauce to a boil then reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is thickened.
Place meatballs into sauce & top each with some mozzarella. Place under hot broiler, about 6 inches from heat source, for 1 to 2 minutes or until cheese is melted.