Turkey Meatballs Florentine

Turkey meatballs florentineServes 6


Turkey meatballs florentine ingredients

Turkey Meatball Florentine ingredients

1 1/4 pounds ground turkey
1 onion finely chopped
2 cloves garlic, minced
2 eggs
1 cup fresh breadcrumbs
10 ounces frozen spinach, thawed and drained completely
1 cup grated Parmesan
pinch of nutmeg
salt and pepper
1/3 cup olive oil


Marinara ingredients

2 25-ounce cans whole Italian tomatoes
1 onion, chopped
2 cloves garlic, minced
3 carrots, grated
2 Tablespoons olive oil
salt and pepper


Make the marinara. Saute the onions, garlic and carrots in olive oil. Season with salt and pepper.

Crush the tomatoes by hand, then add them to the onion mixture. Bring to simmer and cook until meatballs are done.

Make the meatballs. Combine all meatball ingredients except olive oil. Form into 36 1-inch meatballs.

Heat 2 Tablespoons olive oil in a large skillet until very hot. Add just enough meatballs so they are not crowding each other. Brown the meatballs as evenly as possible, approximately 5-6 minutes, then add to the sauce. They won’t be cooked through. Cook the rest of the meatballs in batches, adding olive oil as necessary, until all meatballs are cooked and simmering in sauce.

Simmer sauce and meatballs for another 15 minutes to ensure all meatballs are cooked through. Serve meatballs and sauce over whole wheat pasta. Top with parmesan cheese.