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Leslie Myers

Turkey-Vegetable Meatballs

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground turkey
  • 1 medium onion
  • 2 celery stalks
  • 2 medium-sized carrots
  • 1/4 lb frozen spinach defrosted and well-drained or 3 cups spinach leaves
  • 2 cloves of garlic finely chopped, or two tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground oregano
  • 1 tsp smoked paprika
  • 1 Tbsp Flour (Regular or Tapioca) or Cornstarch

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the mirepoix–this can be done in advance. Peel and finely dice the onions. Grate the carrots–no need to peel them! Dice the celery into small pieces.
  3. Add the chopped onions, grated carrots, and diced celery to the skillet. Sauté the vegetables for 5-7 minutes until they become soft and translucent. Adding 2-4 Tbsp of water 2-3 times throughout the cooking process as this will expedite the process by softening and steaming the vegetable mixture. When soft, add the garlic and cook for an additional minute.
  4. If using fresh spinach, add it here and cook until wilted.
  5. Remove the vegetable medley from heat and let it cool to room temperature.
  6. Chop the mixture 8-10 times so that the vegetables are smaller and can be incorporated well into the ground turkey.
  7. In a mixing bowl, combine the ground turkey, the cooled vegetable medley, and the defrosted and well-drained spinach.
  8. Add the salt, black pepper, ground cumin, smoked paprika, dried oregano, and tapioca flour to the mixture. Mix everything together until well combined.
  9. Shape the turkey mixture into 18-20 balls and place them on a baking sheet lined with parchment paper.
  10. Bake the turkey meatballs in the preheated oven for 18-20 minutes or until they are cooked through and have a golden-brown exterior.
  11. Remove the meatballs from the oven. Push the meatballs together and eat on their own or add your favorite sauce
  12. Enjoy!