A little mediterranean / Greek combo for tonights meatballs never hurt no one. Quite the contrary actually. And they’re baked.
Served with a yogurt based tsatziki sauce.
- 2 cloves garlic, rough chop
- 1/2 medium onion, rough chop
- 1 handful baby spinach, washed & dried
- 1 lb ground turkey
- 1 large egg
- 1/3 cup bread crumb
- 1 tbs olive oil
- 2.5 oz. feta cheese, chopped
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Add the garlic, onion and spinach to your food processor and chop. Transfer this mixture to a large bowl and add to it the turkey, egg, bread crumbs, oil and salt and pepper to taste — Beware of too much sodium with the feta cheese being involved. Lastly fold in the feta cheese.
Using your hand, incorporate all. Form your meatballs and place directly on the baking sheet. (If mixture is sticky and ‘hard to handle’.. try adding a bit more bread crumb to the mixture and then add a few drops of oil to your hands to coat them — this will help). Bake for 20 minutes (rotating the baking sheet midway through) or until cooked through.
Yields 4 servings.