Adding spinach to these meatballs increases both the nutrition and the flavor. These are great served over whole wheat or grain-free spaghetti or rice with a side of veggies.
- Olive oil cooking spray
- 2 cups washed baby spinach
- 1 pound lean ground turkey
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 large egg, lightly beaten
- 3/4 cup whole-grain bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 450°F. Lightly spray a large baking dish with olive oil cooking spray and set aside.
2. Place a steamer basket over simmering water in a pot over medium heat and steam the baby spinach until it’s wilted, 1 to 2 minutes.
3. Let the spinach cool, squeeze out the water, and chop.
4. In a large bowl, combine the ground turkey, garlic, shallot, egg, bread crumbs, Parmesan, salt, pepper, and spinach; mix well.
5. Use your hands to form the mixture into twelve equal-size meatballs.
6. Transfer the meatballs to the prepared baking dish and bake for 15 to 20 minutes, until the meatballs are golden brown and no longer pink inside.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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