Wednesday, February 1, 2012

Florentine Meatballs

Tonight's recipe is a quickie. I meant to make our family's favorite take on "wedding soup," but neglected to leave Trader Joe's with any broth this morning. Oops. As such I still made meatballs as planned, but served them up to my kids on some lemon and herbed-up brown rice noodles instead. I mixed my meatballs into a salad.

As with Monday's shrimp salad, these meatballs do include a little bit of feta. I do dabble with bleu cheese and feta, as I don't have a problem digesting them (and a little goes a long way). I do think this recipe really benefits from the classic combo of feta and spinach.



The use of chopped, frozen spinach is a trick I learned from Rachael Ray. It's an easy way to incorporate the green into the meat mixture, as I could never chop it as finely as pre-chopped frozen spinach (a bonus when feeding two small kids). 

Spinach & Feta Turkey Meatballs

10 oz. bag of frozen chopped spinach
1 lb. ground turkey or chicken
1 minced shallot
3 minced garlic cloves
1/ 2 cup crumbled feta
1/4 tsp. ground nutmeg
1/2 tsp. grill or poultry seasoning (I used Penzey's 33rd & Galena)
salt & pepper

Preheat oven to 400. Defrost spinach and wring out in paper towels. Add to a large bowl with other ingredients. Combine well with hands or wooden spoon. Form into 1-inch balls and place on a baking sheet; cook for 10-12 minutes until done.


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