Baked Turkey Meatballs With Spinach Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
• Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. If desired, serve meatballs with pasta.

Steps:

• Heat the oil in a large wide pot over medium-high heat. Add the onion, celery, bell pepper and garlic and cook, stirring frequently, until soft, about 5 minutes. Transfer to a large bowl and cool. Reserve the pot.
• Meanwhile, add the turkey, oats, Parmesan, Worcestershire, spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Mix well and form into 24 small meatballs.
• Pour the marinara into the reserved pot and bring to a simmer. Add the meatballs, cover and cook, turning once or twice, until cooked through, about 8 minutes.
• Serve the meatballs and sauce over spaghetti and serve Parmesan on the side.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 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 until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
• 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). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
• In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
• With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
• Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Steps:

• In a large bowl, combine all ingredients and mix well until everything is combined.
• Form small meatballs, about the size of a ping pong ball (1/8th cup each, approx 24 meatballs).
• Place on top of parchment paper on a baking tray (or just lightly spray the pan with olive oil). Preheat oven to 350, then bake about 20 minutes.