Recipe highlights:
Great source of protein
Great source of iron
Ingredients:
2 tablespoons olive oil
1 large onion finely chopped
2 cloves garlic finely minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
2 Cups chopped spinach
2 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 lbs lean ground turkey
3/4 cup bread crumbs (from Melba Toast)
2-3 eggs whites, organic
Directions:
Preheat oven to 180 C or 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil then add onion and cook for 3 minutes. Then add garlic, salt, pepper, thyme, and oregano. Sauté until onion is tender (about 3-4 minutes).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated), but not dry. Remove from heat and allow to cool to room temperature.
In a large glass bowl, combine the turkey, bread crumbs, and egg whites. Add cooled onion/spinach mixture to the meat. Mix well with a large spoon or with your hands.
With your hands or an ice cream scooper, create meatballs. When you are done shaping your meatballs, you should have about 38-42 meatballs from this recipe. If you don’t need that many you can freeze them after baking.
Place them on the baking sheet. Bake for about 20-22 minutes, until the internal temperature is 160 degrees F. Enjoy!