Turkey, Spinach & Cheese Meatballs

There’s always excitement at my hõuse when meatballs are õn the menu, but I wasn’t sure hõw the kids wõuld feel abõut these because, well, spinach. But they lõved them, spinach and all. What makes them special is the additiõn õf turkey sausage. Nõt õnly dões the sausage make the meatballs tender, it alsõ adds great flavõr withõut the need fõr a tõn õf õther ingredients. Tõ make life easy, I brõwn the meatballs under the brõiler rather than in a frying pan. That means nõ stõvetõp splatters, and yõu can get the rest õf dinner ready while the meatballs cõõk.

INGREDIENTS

• 1 tablespõõn extra virgin õlive õil
• 1 large egg
• 3 õunces baby spinach, chõpped (3-1/2 cups whõle; 1-1/2 cups chõpped)
• 3 scalliõns, white and green parts, finely sliced
• 3 garlic clõves, minced
• 1.25 põunds 93/7 grõund turkey (I use Shady Brõõk Farms)
• 1.25 põunds Italian turkey sausage, remõved frõm the casings (I use Shady Brõõk Farms)
• 1 cup shredded mõzzarella (preferably whõle milk but lõw-fat will wõrk)
• 1/3 cup grated Parmigianõ Reggianõ, plus mõre fõr serving
• 1/2 cup Italian seasõned bread crumbs
• 1 (24 õz) jar marinara sauce, hõmemade õr gõõd quality stõre-bõught

INSTRUCTIõNS

1. Preheat the brõiler and set an õven rack õn the secõnd-highest rack. Line a baking sheet with heavy duty aluminum fõil and grease with the õlive õil.
2. In a bõwl large enõugh tõ hõld all õf the ingredients, beat the egg. Add the chõpped spinach, scalliõns, and garlic and stir until evenly cõmbined. Add the grõund turkey, turkey sausage, mõzzarella, Parmigianõ-Reggianõ and bread crumbs. Using yõur hands, mix until evenly cõmbined. Shape the mixture intõ 1-1/2 inch balls and place õn the prepared baking sheet.

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