These are probably the most frequently made meatballs in our home, and the most shared recipe I have. They are so flexible to whatever you have in the fridge and to any dietary needs, and are hands down a crowd favorite.
Ingredients:
3 lbs ground turkey
1 egg
1/4 c breadcrumbs (I like Italian)
1 package Mediterranean feta (can sub regular and season accordingly)
2 handfuls fresh spinach - chopped
1/4 onion, grated (or finely chopped)
Salt & pepper to taste
Combine ingredients well, then scoop into balls and bake on a greased pan at 425° for 25 minutes. I like to use my 2 1/2” ice cream scooper for nice even portions, and don’t worry about rounding the bottoms or spreading them out, the meat will shrink as it cooks. There will be a fair amount of juice in the pan once the timer goes off, just pull them out and let sit on the counter for 10m before serving so they can re-absorb all the moisture - this will ensure soft and juicy meatballs!
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