High Protein Spinach Meatballs
These meatballs are moist, delicious and full of protein and fiber.
If you’re looking for the perfect high protein option (that also sneaks a bit of veggie in) for your pasta night or an easy meal prep that can be stored in the freezer, this is the recipe for you!
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00:00 Spinach Meatballs are on the menu!
00:15 Let’s make a new recipe
01:04 Let’s cook our spinach
01:53 Combine ingredients
03:45 Scoop & Roll
04:32 Baking Instructions
04:39 Let’s try ‘em!
05:26 Thanks for watching, see you next time!
Spinach Meatballs | Mila Martinico
PREP TIME
20 MINUTES
COOK TIME
30-40 MINUTES
TOTAL TIME
60 MINUTES
SERVINGS
6-8 SERVINGS
INGREDIENTS
2 TBSP Olive Oil
2 TBSP Minced Garlic
5 Oz Baby Spinach
1 lb Ground Turkey
1 tsp Salt
1 cup of Ricotta
1 TBSP Onion Powder
1/2 Tsp ground Pepper
1 Egg
1 Cup of Parmesan
1 Piece of Bread
DIRECTIONS
Preheat your oven to 400ºF and line a baking pan with parchment paper.
On medium heat, in a small pan, heat 2 TBSP of olive oil and 2 TBSP of Minced garlic. Just barely brown the minced garlic, moving it around as to not burn it.
Add in 5 oz of clean baby spinach and saute for a few minutes until it has just wilted.
In a large bowl, combine ground turkey, salt, ricotta, onion powder, pepper, egg and parmesan.
Add in the wilted spinach and combine.
If it feels too wet, rip up 1 piece of bread into the mixture and combine.
With a scoop, roll out your meatballs to your preferred size. I recommend 2 tablespoons.
Bake for 35-40 minutes or until golden brown and the inside temps to 165ºF
Let cool and enjoy with your favorite sauce.
Store in an airtight container for a week or seal well and freeze for up to 6 months.
Buon Appetito!
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