Saturday, March 31, 2007

Spinach Meatballs

In the past, we've made meatballs by frying them in a pan which was messy and somewhat tedious - since we need to be making some sort of marinara at the same time. I then remembered seeing an episode of Good Eats where Alton Brown bakes the balls of meat instead of frying them. Why hadn't we tried this before? And you can make more meatballs at the same time as well, and more is always better!

We mixed a little over a pound of ground turkey with 1.5 cups of thawed and well drained spinach. I added about 1/4 c. parmesan, 1/2 tbsp Worchestershire, some dried oregano, basil, S&P and some Penzey's Cajun Seasoning. I mixed that together and added roughly 1/3 c of breadcrumbs until the mixture was no longer gooey. I did not add an egg to this, but in retrospect, that would've bound everything together a bit better.

After forming 1.5inch balls, I placed them on a greased pan and stuck them at 400F for 20 minutes, turned them and cooked for 5 minutes more. After plunking them into the marinara for a few minutes more, we served them up over some whole wheat angel hair pasta.

And what to do with leftovers...meatball sandwiches of course!

1 comment:

Anonymous said...

I'm looking forward to trying these soon. I have yet to find a good meatball recipe that I consider a keeper.

I left another comment somewhere, but I can't remember where. I was sharing with you. I didn't realize there were comments on the bottom of each section.