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super moist and juicy turkey meatballs

Turkey is not meat that is often thought about outside of a holiday or on the occasional sandwich.  And when not cooked properly, it tends to be dry and tasteless. Blah!

I have made hundreds of turkey meatballs in a quest to find the perfect balance between flavor and moistness.  Finally, I created a recipe that works. I have added spinach to the recipe to give the meatballs some color and texture.  You can use fresh spinach as well but chop it up before cooking.

These little lumps of splendor can be served alone with a salad, disguised for beef meatballs in a tomato sauce, or layered on top of pasta pesto for a new classic.

The meatballs can be cooked and frozen, then pulled out as an appetizer for a dinner party.  Making them smaller in size, like a marble, is also a good way for guests to easily pop them into their mouths.

super moist and juicy turkey meatballs

Turkey is not meat that is often thought about outside of a holiday or on the occasional sandwich.  And when not cooked properly, it tends to be dry and tasteless. Blah!

I have made hundreds of turkey meatballs in a quest to find the perfect balance between flavor and moistness.  Finally, I created a recipe that works. I have added spinach to the recipe to give the meatballs some color and texture.  You can use fresh spinach as well but chop it up before cooking.

These little lumps of splendor can be served alone with a salad, disguised for beef meatballs in a tomato sauce, or layered on top of pasta pesto for a new classic.

The meatballs can be cooked and frozen, then pulled out as an appetizer for a dinner party.  Making them smaller in size, like a marble, is also a good way for guests to easily pop them into their mouths.

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Ingredients

Recipe serves: 6-8
2 pounds ground turkey (1 kg)
1/2 large onion, finely chopped
4 garlic cloves, finely chopped
1 cup frozen spinach
1 cup ricotta cheese
1/4 cup grated pecorino cheese
1/2 cup plain bread crumbs, and more if needed
1 tablespoon olive oil
1 teaspoon salt
a few good grinds of ground pepper
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thoughts&stories

Oh how wonderful is a meatball.  In Italy, meatballs are often made (depending on region and family) with different types of meat – just like in a Bolognese sauce.  I do not recommend using anything but turkey in this recipe since the consistency of turkey meat is quite particular, and I developed the recipe as an alternative to a beef based meatball.

With turkey meatballs, it is often difficult to get seasoning (salt and pepper) correct.  Sometimes, I cook a tablespoon size meatball in a saute pan, taste it and adjust salt and pepper.

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super moist and juicy turkey meatballs
  • time
    1 hour
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat oven to 350F (175C).

2
Done

Add a little olive oil to medium sauté pan over low heat. Mix in the onions and cook for 3 minutes..

3
Done

Put the spinach into pan and cook another 4 minutes. Add the garlic and cook for 3 minutes. Set aside.

4
Done

Place ground turkey meat into a large mixing bowl. Add in the spinach mixture, ricotta, bread crumbs and pecorino cheese.

5
Done

Sprinkle in the salt and a few good grinds of pepper, mix well.

6
Done

With an ice cream scoop or large soup spoon, form meatballs and place on a large baking tray. They do not spread out when cooking, allowing you to place close together.

7
Done

Bake for 25-30 minutes. If you want extra brown for last 5 minutes put oven on broil and brown the tops. Make sure you watch as browning.

8
Done

Serve with a salad or over pasta pesto click here ) , or with a tomato sauce click here )