11
Make these meatballs ahead, roast and keep in the freezer. Reheat in your favorite marinara sauce
and serve with pasta for a quick and easy weeknight meal.
turkey
and Spinach meatballs
Place breadcrumbs and milk in the Cuisinart
™
mixing
bowl. Let stand 10 minutes. Preheat oven to 400°F. Line
baking sheets (jelly-roll type) with parchment or foil.
Add onions, eggs, basil, marjoram, oregano, nutmeg,
salt, and pepper to mixing bowl. Insert the fl at mixing
paddle. Mix on speed 2 until well blended, about 1
minute. Add ground turkey, sausage, and spinach. Mix
on speed 1 for 1 minute to blend, then increase to
speed 3 and mix until completely combined, about 2
minutes. Scrape the bottom and sides of the bowl and
paddle. Add the grated cheese and minced parsley,
then mix on speed 3 until blended, about 1½ minutes.
Using a ¼-cup measure or a #16 ice cream scoop,
portion out meat mixture and shape into balls. Place on
prepared baking sheets about 1½ inches apart. Bake
meatballs for 20 to 25 minutes, until browned, turning
after about 12 minutes of baking. Let cool. Drain fat from
juices, discard fat. Juices may be added to marinara
sauce to reheat meatballs.
Reheat meatballs in your favorite marinara sauce.
1
1
⁄
3
cups
fi ne fresh breadcrumbs
2
cups milk (whole or reduced fat)
1
1
⁄
3
cups
fi nely chopped onions
2 large
eggs
2 teaspoons
basil
¾ teaspoon
marjoram
¾ teaspoon
oregano
¼
teaspoon freshly ground nutmeg
1¼ teaspoons kosher salt
½
teaspoon freshly ground pepper
1¾ pounds ground turkey (7% fat)
1¾ pounds turkey sausage
(hot or sweet – may mix),
casings
removed
12
ounces frozen chopped spinach,
thawed, squeezed as dry
as
possible
6
tablespoons grated Asiago cheese
1
⁄
3
cup minced fresh Italian parsley
Makes about 34 meatballs
