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olive oil onion clove garlic paper egg Parmesan breadcrumbs parsley fennel seeds lemon zest kosher salt ground turkey
Viewed: 85 - Published at: 9 years agoIngredients
- 2 teaspoons Olive Oil
- 1/4 Small Onion, Chopped Fine
- 1 clove Garlic, Chopped Fine
- 10 ounces, weight Frozen Chopped Spinach (Thawed And Squeezed In Paper Towels To Remove Excess Moisture
- 1 dash Wine Wine (Optional)
- 1 Large Egg, Beaten
- 1/2 cups Finely Grated Parmesan
- 1/2 cups Dried Breadcrumbs (Store Bought Or Make Your Own From Left-over Bread)
- 2 Tablespoons Chopped Fresh Flat-leaf Parsley
- 1 teaspoon Fennel Seeds
- 1 teaspoon Finely Grated Lemon Zest
- 1 teaspoon Kosher Salt
- 1- 1/2 pound Ground Turkey, Lean
Method
- Preheat oven to 400 F.
- In a small saucepan over medium heat, saute the chopped onion with the olive oil, until onion is beginning to soften.
- Add garlic and cook 30 seconds more.
- Add spinach and cook a minute or so more.
- At this point, for a bit of added flavor, its nice to add a small splash of wine and let the liquid reduce a minute or two more.
- Remove from heat.
- Let it cool
- Add all of the ingredients (including the spinach mixture but minus the turkey) to your food processor and pulse two or three times until combined and minced.
- In a large bowl, using your hands or a fork, gently mix the ingredients from the food processor with the ground turkey until just combined Cover and chill in the refrigerator for at least an hour
- Using your hands, shape the meat mixture into your preferred size meatballs, and place the meatballs in individual, miniature muffin tin cups (you should have about 18).
- Bake for 18-20 minutes or until golden and cooked through.
- (For an added bit of crispiness, they can be placed under the broiler for a few seconds at the end of the bake time.)
- Adapted from Bon Appetit.
