- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 1 h 5 m
- Serves
- 4
Ingredients
- Meatballs:
- 6 cups
- baby spinach, coarsely chopped
- 140 g
- 1 tbsp
- olive oil
- 15 mL
- 1 lb
- ground turkey (see note)
- 450 g
- 1/2 cup
- panko breadcrumbs
- 40 g
- 1
- egg
- 1
- garlic clove, chopped
- Tomato Salad:
- 3 cups
- cherry tomatoes, various colours, halved
- 420 g
- 3 tbsp
- mint leaves, finely chopped
- 2 tbsp
- olive oil
- 30 mL
- 1 tbsp
- white wine vinegar
- 15 mL
- 2 tsp
- honey
- 10 mL
Directions
Step 1
For the meatballs: With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
Step 2
In a large skillet over medium-high heat, soften the spinach in the oil for 1 minute while stirring. Season with salt and pepper. Drain the spinach in a sieve, gently pressing down on the spinach to help remove any liquid. Let cool for 15 minutes.
Step 3
In a large bowl, combine the cooled spinach, ground turkey, breadcrumbs, egg and garlic. Season with salt and pepper. Mix well with your hands.
Step 4
Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into balls. Finish by rolling them with lightly oiled hands. Place the meatballs on the baking sheet. Freeze at this point, if desired.
Step 5
Bake for 20 minutes or until cooked through and lightly browned.
Step 6
For the tomato salad: Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. When ready to serve, drain the tomatoes.
Step 7
Serve the meatballs on plates with the tomato salad. Serve with couscous and plain Greek yogurt, if desired.
Tip
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