Turkey-Vegetable Meatballs
Ingredients
- 1 lb ground turkey
- 1 medium onion
- 2 celery stalks
- 2 medium-sized carrots
- 1/4 lb frozen spinach defrosted and well-drained or 3 cups spinach leaves
- 2 cloves of garlic finely chopped, or two tsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp smoked paprika
- 1 Tbsp Flour (Regular or Tapioca) or Cornstarch
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mirepoix–this can be done in advance. Peel and finely dice the onions. Grate the carrots–no need to peel them! Dice the celery into small pieces.
- Add the chopped onions, grated carrots, and diced celery to the skillet. Sauté the vegetables for 5-7 minutes until they become soft and translucent. Adding 2-4 Tbsp of water 2-3 times throughout the cooking process as this will expedite the process by softening and steaming the vegetable mixture. When soft, add the garlic and cook for an additional minute.
- If using fresh spinach, add it here and cook until wilted.
- Remove the vegetable medley from heat and let it cool to room temperature.
- Chop the mixture 8-10 times so that the vegetables are smaller and can be incorporated well into the ground turkey.
- In a mixing bowl, combine the ground turkey, the cooled vegetable medley, and the defrosted and well-drained spinach.
- Add the salt, black pepper, ground cumin, smoked paprika, dried oregano, and tapioca flour to the mixture. Mix everything together until well combined.
- Shape the turkey mixture into 18-20 balls and place them on a baking sheet lined with parchment paper.
- Bake the turkey meatballs in the preheated oven for 18-20 minutes or until they are cooked through and have a golden-brown exterior.
- Remove the meatballs from the oven. Push the meatballs together and eat on their own or add your favorite sauce
- Enjoy!
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