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.
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. 🙂