Turkey-spinach meatballs with tomato sauce

Method

1. Heat the oven to 220°C. Line a rimmed sheet pan. Squeeze the thawed spinach in a clean towel until it weighs about 140 g.
2. Gently mix turkey, spinach, egg, breadcrumbs, Parmesan, half the onion, half the garlic, half the oregano, 5 g salt, and pepper.
3. Shape 20 meatballs, about 45 to 50 g each. Brush with half the oil and bake 14 to 18 minutes, until lightly browned and 74°C at the center.
4. Heat the remaining oil in a wide saucepan. Cook the remaining onion 5 minutes, add remaining garlic and oregano for 30 seconds, then add tomatoes and remaining salt. Simmer 15 minutes.
5. Add meatballs and tray juices to the sauce. Simmer 5 minutes and stir in herbs. Cook pasta if using.
6. Divide into four shallow containers and cool before sealing.

Meal-Prep and Storage

• Refrigerate within 2 hours and use within 4 days at 4°C or colder.
• Freeze meatballs with sauce for up to 3 months. Freeze pasta separately for better texture. Thaw overnight in the refrigerator.
• Reheat covered, stirring and rotating, until each meatball reaches 74°C. Add water if the sauce thickens.
• Pack extra Parmesan or fresh herbs separately.

Notes

• For gluten-free portions, use verified gluten-free breadcrumbs and pasta, polenta, or roasted vegetables.
• Ground turkey must reach 74°C; color alone is not reliable.

Sources Consulted

• Food Network Kitchen, “Turkey Meatballs”
• Food Network, “Spaghetti and Turkey Meatballs”
• FoodSafety.gov, “Safe Minimum Internal Temperatures”
• FoodSafety.gov, “Cold Food Storage Chart”

Von Christoph Mayer