When I was growing up there was a recipe in my family called “Meatballs and Tomato Soup”, which was my Grandpa’s favorite dinner. I’ve made it from time to time as an adult, but sometimes I feel like I have a brick in my stomach after eating beef, so I try to use ground turkey as a substitute instead. To make the meatballs even lighter, I adapted a new recipe for the meatballs, with a lot of healthy filler like quinoa and shredded spinach, and homemade bread crumbs. They’re delicious, and you get healthy sources of protein as well as some freshness from the spinach.
I start out by making the quinoa and roasting the garlic. I put a pat of butter on top of the butter, and after 45 minutes your house will smell like heaven. You’re welcome.
In the meantime, get your food processor out and process a bunch of baby spinach, a half a yellow onion, garlic and some stale bread. None of my measurements are exact, so here’s what I throw in the Big Silver Bowl. A package of ground turkey breast, minced spinach, onions, and garlic, breadcrumbs, Worcestershire sauce, red wine vinegar, dijon mustard, crushed red pepper, italian seasonings, fresh thyme and parsley, two eggs, salt, pepper… anything else? Eh, throw it on in!
Mix in the quinoa also, and use your ice cream scoop to create balls. Pan fry in olive oil to create a crust, then transfer to a pan and throw in the oven with the roasted garlic.
You can cook them to completion in the pan, but I get antsy and want to start making the tomato sauce so this is how I get the meatballs out of the way.