Spinach is one of those things that I hated when I was younger, but I kind of love it now. Although it has to be fresh spinach (not frozen), and it has to actually be IN something. I can’t just eat it by itself. It has to be in Lasagna, stuffed inside of chicken, or in a meatball! I love a good meatball, but not all meatballs are waist-friendly. I’m trying to eat less processed foods, and I’m also trying to watch my fat intake. I came across a recipe for Skinny Spinach Meatballs from Skinnytaste. I’ve made a few recipes from that site before, so I knew this would probably be a good one. As usual I made a few changes which are show below. If you’re looking for a flavorful meatball, this is the one for you!
[Adapted from this Skinnytaste recipe]
- 1 lb 93% lean ground turkey
- 2 tablespoons olive oil; divided
- 1 bag of Fresh Baby Spinach
- 2 slices whole wheat Weight Watchers bread (or any lite bread)
- 1 large egg
- 2 clove garlic, minced
- 1/2 tablespoon of dried parsley or 2 tablespoons fresh parsley
- 1/2 cup Pecorino Romano cheese
- salt and pepper
- 2 jars of your favorite sauce
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried oregano
- freshly cracked pepper
Preheat the oven to 400 degrees F.
Chop up your baby spinach into smaller pieces; set aside. Heat 1 tablespoon of olive oil in a large frying pan. Add in 1 minced garlic clove and don’t let it burn. Add in your spinach and toss around with tongs until it’s completely wilted and cooked down. Put the spinach and garlic in a bowl and set aside.
Wet bread with water then mash up with your hands. Add to large bowl and combine with ground turkey, spinach, egg, garlic, parsley, grated cheese, salt and pepper.
Mix all ingredients well until thoroughly combined. I used a medium cookie scoop to get the right amount of meat for each ball. Roll into little meatballs and set them on a plate.
Meanwhile, in a large nonstick skillet, add 1 tablespoon of olive oil on low heat. When oil is hot add half of the meatballs (if your pan will allow) and cook on low. Make sure you flip them so they brown on all sides. Once all sides are browned, remove them from the pan and place on a foil lined baking sheet. Repeat with the other half of the meatballs.
Place the baking sheet full of meatball into the oven for about 10 – 15 minutes. This will assure that they’ve cooked all the way through. It also gives you enough time to get your sauce ready. Pour your 2 jars of sauce in a large saucepan over low heat. Add in your balsamic vinegar, oregano and freshly cracked pepper.
Once they are done, drop meatballs into the sauce and let them sit in the sauce for about 15 minutes or so.
Serve with your favorite pasta, or you can even eat them on a long roll!