INGREDIENTS:
• 2 Tbsp Avocado Oil
• 1 large sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried Sage
• 16 oz frozen Organic chopped spinach (defrosted, drained, and squeezed to remove excess water) OR 8 oz. bag of baby spinach pre washed and dried
• 2 Tbsp Worcestershire sauce
• 1/3 cup chicken broth
• 2 -1/2 lbs lean ground turkey
• 3/4 cup whole wheat plain bread crumbs
• 2 large eggs
DIRECTIONS:
1 Heat oven to 400 degrees F. Prepare a large baking sheet lined with parchment paper greased with cooking spray.
2 Heat a large pan add oil, onion, garlic, salt, pepper, thyme, oregano, Sage and red pepper flakes (if using). Sauté until onion is tender (about 5-6 minutes total time).
3 Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has evaporated. Remove from heat and allow to cool.
4 In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5 With a 2 oz. cookie scoop or your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
6 Bake until your meatballs are cooked through about 15-20 min. Depending how hot your oven is. Remove from oven and serve as desired.
*original recipe adapted from Home Cooking Memories.
