Lately our family has been eating a lot less red meat. You know the deal, it’s best to eat red meat in moderation. That’s why I’ve been experimenting with ground turkey and ground chicken breast. Using either ground turkey or ground chicken breast ensures that we get less fat and cholesterol, but still feel satisfied and full of yummy goodness.
Having a toddler in the house means making meals that are not only nutritious, but also easy for him to eat. Meatballs most certainly fit into the category of easy to eat. When spoons fail, he eats with his hands!
These turkey meatballs are delicious, easy to make, and super nutritious since they’re made with spinach and low-fat mozzarella. I hope you try them and love them as much as we did!
Some ideas for serving are just as is with a side salad, over pasta with olive oil or a red sauce. You can even make a pan gravy and serve them swedish style. Oh that sounds good….Enjoy!
Turkey, Spinach & Mozzarella Meatballs
- 1½ lb Ground Turkey
- 9 oz. Frozen chopped spinach, thawed
- ½ cup Shredded mozzarella cheese (low-fat)
- 1 tsp Minced garlic
- ½ tsp Onion powder
- ¼ tsp Chili powder
- Olive Oil
- Salt & Pepper to taste
- Pre-heat a large skillet (I like cast iron) on medium/low.
- In a large bowl, mix together all the ingredients. Try not to overmix them. You just want to incorporate everything.
- Roll the meatballs with your hands making small/medium balls about 1 - 1½ inch in size. You should yield about 12-15 good-sized meatballs.
- Once they're all made, drizzle some olive oil into the pre-heated skillet and drop them in. DO NOT move them for at least 5 minutes. You want them to brown up nicely and not break apart when you flip them.
- To flip them, use a large spoon to gently roll them over. Cook on all sides for 5 minutes each side. If they still look slightly pink, just drop the heat to low and cover for 2 minutes. That should help cook the middle all the way through.
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