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Turkey-Spinach Meatballs

Jenny Rosenstrach and Andy Ward
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Ground turkey

2 tbsp

Flat-leaf parsley, fresh

1

Garlic

1 clove

Garlic

1 tsp

Lemon, zest

3/4

Onion, small

1 tsp

Oregano, dried

1 10 ounce package

Spinach, frozen

1 28 ounce can

Tomatoes, whole

1

Egg, large

2 tbsp

Tomato paste

1 tsp

Fennel seeds

1 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1/4 tsp

Red pepper flakes

3/8 cup

Olive oil

1

Vegetable oil spray, Nonstick

1/2 cup

Breadcrumbs, plain dried

1/2 cup

Parmesan or pecorino