Sometimes, certain food really speaks to you. Maybe you had a craving and when you eat that food, it hits that spot just right. Or maybe you just make a meal that tastes extra delicious that day. It doesn’t have to be something special or fancy.
These meatballs were that meal for me. I felt like a complete master chef. For some reason, my last several attempts at meatballs have failed. These were easy and delicious, which is a huge win. Make these soon and have a great dinner soon.
Easy Meatballs (Serves 6-8)
1 pound ground lean turkey (93/7)
½ cup panko bread crumbs
⅓ cup water
½ cup packed shredded spinach leaves or 1 cup loose
2 tablespoon finely chopped parsley
2 ounces finely chopped provolone cheese
¼ teaspoon black pepper
2 large eggs
2 garlic cloves, minced
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
Pinch red pepper flakes
2 (14 ounce) cans no salt added diced tomatoes
1 tablespoon Italian seasoning
¼ teaspoon salt
1. Place meat, breadcrumbs, water, spinach, parsley, provolone, pepper, eggs, and garlic in a large bowl. Mix together with a fork, spoon, or your fingers.
2. Using a scoop or spoons, form into 1 ½ – 2 tablespoon meatballs. Set in the fridge or freezer while you make the sauce to help set the shape.
3. In a large pot or pan, heat olive oil over medium heat. Add onions and garlic; saute 3-5 minutes until onion is tender and golden. Stir frequently so garlic doesn’t burn. Add red pepper; saute 30 seconds to 1 minute. Add tomatoes, Italian seasoning, and salt. Bring to a simmer, then reduce heat to low (or as low as you can to maintain a simmer) and cook for 15-20 minutes, until slightly thickened. Stir occasionally while cooking.
4. Gently add meatballs one by one to the sauce. Cover with a lid. Cook for another 20-25 minutes at a simmer. Do not stir. After about 20 minute, you can flip the meatballs if you want. Serve.
Optional: (requires additional provolone cheese)
Place meatballs and sauce in oven safe dish (if not already in one). Turn on broiler. Place slices of provolone cheese over the top. Broil until cheese is melted and bubbly.
Nutritional Information (Amount per serving):
Protein: 21 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 124 mg
Carbohydrates: 12 g
Fiber: 2 g
Sodium: 333 mg
Recipe notes: You could use any ground meat, just go for lean. I mostly changed up the sauce recipe. I can’t leave a sauce alone. I like lots of seasoning. I also usually put in diced or shredded carrot in the sauce, because I like to sneak vegetables into my daughter’s diet whenever possible. These are great with spaghetti, though I prefer slightly smaller meatballs with spaghetti. With the optional step, I like to serve this with crusty garlic bread. So yummy. For scooping, I use my cookie scoop to keep the meatballs all the same size.
Source: adapted from Smitten Kitchen