Turkey-spinach meatballs with tomato sauce
Units
Servings
Ingredients
Meatballs
- 250 g frozen chopped spinach, thawed rounded
- 700 g lean ground turkey rounded
- 1 large egg rounded
- 60 g fine dry breadcrumbs rounded
- 50 g Parmesan, finely grated rounded
- 200 g yellow onion, finely chopped and divided rounded
- 4 garlic cloves, finely grated and divided rounded
- 4 g dried oregano, divided rounded
- 8 g fine salt, divided rounded
- 2 g black pepper rounded
- 30 ml olive oil rounded
Sauce and serving
- 800 g crushed tomatoes rounded
- 15 g fresh basil or parsley, chopped rounded
- 240 g whole-wheat short pasta, dry weight (optional) rounded
Method
Method
- 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.
- Gently mix turkey, spinach, egg, breadcrumbs, Parmesan, half the onion, half the garlic, half the oregano, 5 g salt, and pepper.
- 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.
- 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.
- Add meatballs and tray juices to the sauce. Simmer 5 minutes and stir in herbs. Cook pasta if using.
- 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.