Baked Turkey Meatballs w/ Sun-Dried Tomatoes & Spinach

It’s time for another round of Seasonal Eats: Spring Edition!  One of my favorite things about spring and eating seasonally?  The greens.  All of the greens.  I can’t get enough!  Spinach, chard, collard greens, kale, broccoli rabe – I want it all.  I had a few cups of leftover spinach this week after stuffing my face with spinach salads.

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Baked Turkey  Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)

• 1/3 c. shredded onion
• 1/4 c. sun-dried tomatoes, chopped
• 1 cup spinach, finely chopped
• 1 clove garlic, pressed
• 2. T. grated Parmesan cheese
• 1/2 t. salt
• 1/2 t. pepper
• 1 t. dried basil
• 1/2 t. dried oregano
• 1 lb. ground turkey (or chicken – either is fine)
• marinara sauce
• 2 slices provolone cheese

Preheat the oven to 350*F.  Place the first nine ingredients in a mixing bowl.  Stir together with a fork.

Then, add the ground turkey and mix gently with your hands.  Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix.  Roll into the size of your choosing and place on a greased cookie sheet.

I cooked mine for 18 minutes.  When the meatballs are done. let them rest for a few minutes and turn the broiler on high.  I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .

Broil until browned to perfection.  🙂