We don’t eat much red meat. While it is tasty it also isn’t the healthiest thing. Turkey meatballs are OK however they lack a certain meatiness. Adding some ground pork and a Parmesan added some additional flavor. The spinach is just sneak a vegetable in where no vegetable really belongs. 🙂
These won the praise of adults and children alike this past Saturday night.
Servings: 30-35 meatballs
Prep time: 30 minutes
Total time: 90 minutes
- 10 oz frozen chopped spinach, thawed and drained of all liquid
- 2 pkg. ground turkey (~40 oz. total)
- 1 pkg ground pork (~16 oz. total)
- 3 slices hearty white bread, converted to fresh bread crumbs (see Notes)
- 4 tbsp fresh parsley
- 1 cup Parmesan Cheese
- cracked black pepper
- 2 large egg, beaten with a fork
- olive oil
- Place thawed spinach in a clean dish towel. Take up the four corners of the towel in one hand and twist the “ball” of the cloth (holding the spinach) to squeeze out excess liquid. Marvel at how much liquid is trapped in the frozen spinach. When you’ve released as much of the water as you can transfer the spinach to a large bowl. Break apart the ball of spinach with your fingers.
- To the bowl add the turkey and pork, about two-thirds of the bread crumbs, the parsely, Parmesan and black pepper. Using your hands mix everything in the bowl until it is a well combined mixture. Pour the beaten eggs over the mixture and incorporate into the mix.
- Make a test meatball with about a ¼ cup of the mixture. Time for a judgment call; is it too wet? If you think so add about half of the remaining bread crumbs, mix to combine and make another test meatball. If it is still seems too wet then add the remaining bread crumbs, mix and continue. If they seem fine then save the bread crumbs for another time and move on to the next step.
- Using a disher that holds approx. ¼ cup, scoop up the mixture and place them on a half sheet pan. Once all the meatballs have been scooped pick up each meatball pucks and form them into balls. Once all the meatballs have been formed placed the sheet pan in the refrigerator for 15-30 minutes.
- When you are ready to cook heat a dutch oven or non-stick skillet over low heat. Add 1 Tbsp. of olive oil to the pan and allow it to heat up. When oil is hot about a ¼ of the meatballs to the pan. Cook on low, turning periodically so that all side get browned. When all the sides are brown check the temp with an instant read thermometer. Once you hit 150°F transfer the meatballs to a dish lined with paper towels. Cook the remaining the meatballs following the same method.
- Once you’ve started the next batch of meatballs you can transfer the ones resting on a paper towel to a dutch oven with a bit of tomato sauce in it. Allow the meatballs to simmer on super-low while you cook the remaining meatballs.
For fresh bread crumbs tear the bread into pieces, crust and all, and place it in a food processor fitted with the whirling blades of destruction. Put in the cover and pulse 6 or 7 times until you get a small crumb of bread.