As I went through my Pinterest recipes, last week, I decided I needed to branch out and try something different. For the last few weeks I found myself sticking to some of the same recipes. When I saw the Turkey and Spinach Meatballs, I knew that was what I needed to try. Two of my favorite things, together! Prep did take a little longer, so make sure you have plenty of time. I would highly recommend making these on the weekend and then serve them during the week, so you aren't totally starving while you wait for them.
Turkey and Spinach Meatballs
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
- 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water) *I used 20 oz of spinach, because I love it and I hate measuring*
- 2 tablespoons Worcestershire sauce
- 1/3 cup chicken broth
- 2 1/2 lbs lean ground turkey
- 3/4 cup bread crumbs *I used Almond Flour*
- 2 large eggs
Instructions
1. Defrost and drain your spinach FIRST. It can take a while to get all the moisture out. I didn't do this properly so my meatballs came out somewhat limp.
2. Preheat the oven to 400. Prepare a large baking sheet by covering it with foil, then spray with cooking spray.
3. Heat olive oil in a medium sized pan (or large if you make messes easily while stirring). Add onion, garlic, salt, pepper, thyme, oregano to the pan. Saute until the onion is tender. *Because I substituted Almond Flour for the bread crumbs, Add some extra salt and garlic so that the meatballs are full of flavor.*
4. Add the spinach to the pan and mix it in with the onion mixture. Add Worcestershire sauce and chicken broth. Cook until most of the liquid had evaporated. *If you don't thoroughly drain the spinach then you will have some extra moisture*
5. Remove the spinach and onion mixture from the heat and let it set until it is room temperature.
6. In a large bowl, combine the turkey, bread crumbs (or almond flour), and eggs. Add the cooled onion and spinach mix to the meat.
7. Creat meatballs that are about 1- 1 1/2 inches in diameter. You don't need to leave a ton of space between them, I fit 20 on my baking sheet. You should end up with a total of 40 meatballs after you use all the mix.
8. Cook for 20-25 minutes.
The second recipe I wanted to share that also features Almond Flour, is a nice, low carb, banana nut muffin. I made these to have each morning alongside my breakfast of eggs. They're quick and easy to make and the taste isn't overpowering of sugar, like so many muffins.
Banana Nut Muffins
Ingredients:
2 large ripe bananas, mashed
3 eggs
1 tablespoon pure vanilla bean paste or extract
1 tablespoon agave nectar
¼ cup coconut oil
2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Line the muffin sheet with paper liners
Preheat oven to 350.
In a large bowl, whisk together first 5 ingredients
In a medium bowl, whisk together remaining ingredients
Mix the dry ingredients into wet ingredients until thoroughly combined
Fill muffin liners 3/4 full with batter
Bake 35 minutes or until tops spring back when touched
*You do not have to warm the coconunt oil before mixing it with the other ingredients, it will look choppy, but will blend while heating in the oven.*
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