Creamy Spinach Turkey Meatballs Recipe
Ingredients:
* 1 pound ground turkey
* 1/2 cup breadcrumbs
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh spinach
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1 egg
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon paprika
* 1/4 cup cream cheese, softened
* 1/4 cup chopped fresh parsley
* 1 cup marinara sauce (homemade or store-bought)
* Freshly grated nutmeg, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, spinach, garlic, olive oil, egg, salt, black pepper, and paprika. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the mixture to firm up.
4. Remove the bowl from the refrigerator and gently shape the meat mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 18-20 meatballs.
5. Place the meatballs on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each meatball.
6. Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and lightly browned on the outside.
7. While the meatballs are baking, heat the marinara sauce in a large skillet over medium-low heat.
8. Once the meatballs are done, remove them from the oven and carefully place them in the skillet with the marinara sauce. Simmer the meatballs in the sauce for about 5 minutes, or until they are fully coated.
9. Stir in the softened cream cheese until melted and smooth, adding more sauce if needed to achieve the desired consistency.
10. Taste and adjust the seasoning with nutmeg, salt, and pepper as needed.
11. Serve the Creamy Spinach Turkey Meatballs hot, garnished with chopped parsley and your choice of pasta, rice, or as a sub sandwich filling.
Cooking Tips:
* Make sure to handle the meat mixture gently to avoid compacting the meat, which can make the meatballs dense and heavy.
* If you want to make the meatballs ahead of time, you can prepare the mixture, shape the meatballs, and refrigerate or freeze them for up to 24 hours before baking.
* To get the cream cheese to melt evenly, you can also add it to the skillet with the marinara sauce for the last 5-7 minutes of cooking, stirring occasionally to prevent burning.
* Experiment with different herbs and spices, such as dried oregano, basil, or cayenne pepper, to add more depth and complexity to the meatballs.
Variations:
* Mediterranean Meatballs: Add 1-2 tablespoons of chopped Kalamata olives, 1-2 cloves of minced garlic, and 1/4 cup of crumbled feta cheese to the meat mixture.
* Southwest Meatballs: Add 1-2 tablespoons of chopped cilantro, 1-2 tablespoons of crumbled queso fresco, and 1-2 teaspoons of chili powder to the meat mixture.
* Italian-Style Meatballs: Add 1-2 tablespoons of chopped sun-dried tomatoes, 1-2 cloves of minced garlic, and 1/4 cup of grated ricotta cheese to the meat mixture.
* Spice-Up Meatballs: Add 1-2 teaspoons of smoked paprika, 1-2 teaspoons of cayenne pepper, and 1-2 tablespoons of chopped fresh cilantro to the meat mixture.
These variations will give you a good starting point to experiment and create your own unique flavor combinations.
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