Spinach Turkey Meatballs served over Aglio e Olio
These Easy, Healthy, and Savory Turkey Meatballs will find their perfect fit into your menu, whether you're meal prepping or when you're crunched on time and need to feed your family ASAP. This recipe is Mom approved and kid requested!
One of my favorite things about meatballs is their versatility. You can customize these meatballs by adding sauce, gravy, put it over rice, with sweet potatoes, on a sandwich, in a soup, as an appetizer, etc. These meatballs are stacked with so much flavor, that my preference is to serve them straight up over pasta. You won't be able to stop eating them.
But, wait, that's not all...these turkey meatballs are gluten-free, soy free, dairy free, low carb, low calorie, and bake in less than 15 minutes. I used linguine to pair in this recipe, but you can easily substitute for veggie pasta, squash spaghetti, or chickpea pasta. Your side is only limited by your own meal restrictions.
Ingredients
Meatballs
>1 large onion (finely chopped)
>2 handfuls spinach (finely chopped)
>5 whole shitake mushrooms (finely chopped)
>1 tablespoon minced garlic
>1 teaspoon salt
>1 teaspoon ground black pepper
>1 teaspoon onion powder
>1 tablespoon Worcestershire sauce
>1 pound of lean ground turkey
>1 large egg
Aglio e Olio
Aglio e Olio is a simply cooked pasta that is sautéed in garlic and olive oil. I really like to sneak vegetables in whenever possible, and think they add the perfect touch to this side, however, you do not need the veggies for this already flavor packed pasta dish.
>1 package of pasta
>1 diced green bell pepper
>1 diced small tomato
>2 whole shitake mushrooms sliced
>1 handful of spinach
>1 teaspoon minced garlic
>salt, pepper, onion powder
>2 teaspoons olive oil
Meatball Instructions
- Cover baking sheet with parchment paper.
- In a large bowl combine all meatball ingredients together.
- Spoon mixture into hand, and roll meatballs about 1.5 inches in diameter.
- Place meatballs on baking sheet leaving a little space between each meatball. (I like to cook about 9 meatballs at a time. It's so quick, making 2 batches is no problem.)
- Place meatballs in oven on HI BROIL.
- After about 7 minutes, flip meatballs and continue cooking until meatballs are a golden brown. (this is about 8 more minutes with an internal temperature of 160 degrees F.)
- repeat step 4-6.
Pasta Instructions
(start right after the 1st batch of meatballs are finished)
- Cook pasta in salted, boiling water.
- Saute tomatoes and bell peppers in a separate pan
- Once pasta is finished, strain water.
- Add 2 tsp olive oil, pasta, spinach, garlic and mushrooms to sautéed vegetables, and toss for about 5 minutes.
- Season to taste
- Serve with meatballs or by itself
- Enjoy!
These meatballs are loaded down with lean protein, flavor, and veggies hidden in every bite. This recipe yields 18 meatballs and they freeze perfectly for meal prep. The recommended serving size is 3 meatballs, although they're SO scrumptious, so you just do you, boo.
"You don't need a silver fork to eat good food."
- Paul Prudhomme
This reminds me a lot of a stuffed mushroom recipe I make that I love but my daughter will never eat because it's mushrooms so we're trying this tonight. Smells so goood
ReplyDeleteOh, yum! I love mushrooms! This recipe is great getting that mushroom taste without a trace. I hope you and your daughter loved it!
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