2014-02-20 / Lifestyles

Recipes

Few foods are as beloved as
meatballs. Men, women and children alike typically love meatballs,
whether those meatballs are served
atop a steaming plate of pasta or
on a hero in the form of a meatball
sandwich.
The less conventional “Turkey-
Spinach Meatballs With Tomato
Sauce” is from Marla Heller’s “The
Everyday Dash Diet Cookbook:
Over 150 Fresh and Delicious Recipes to Speed Weight Loss, Lower
Blood Pressure, and Prevent Diabetes” (Grand Central).
Turkey-Spinach Meatballs
with Tomato Sauce
Makes 6 servings
Turkey-Spinach Meatballs
1 10 oz. box frozen chopped
spinach, thawed and squeezed to
remove excess liquid
1 medium yellow onion, shredded on the large holes of a box
grater
2 cloves garlic, minced
1/3 cup whole-wheat bread
crumbs, made from day-old
bread pulsed in the blender
2 large egg whites, or 1/4 cup
seasoned liquid egg substitute
1 tsp Italian seasoning or dried
oregano
1 tsp kosher salt
1/2 tsp freshly ground black
pepper
1-1/4 lb. ground turkey
1/2 cup water
Olive oil in a pump sprayer
Tomato Sauce
1 tbsp olive oil
1 medium yellow onion,
chopped
2 cloves garlic, minced
1 28 oz. can no-salt-added
crushed tomatoes
2 tsp. Italian seasoning or

dried oregano

1/4 tsp. crushed hot red pepper

6 tbsp. freshly grated Parmesan cheese (optional)

To make the meatballs:

In a large bowl, mix the spinach, onion, garlic, bread crumbs, egg whites, Italian seasoning, salt, and pepper. Add the ground turkey and combine thoroughly. Refrigerate for 15 to 30 minutes to firm the mixture and make it easier to handle.

Roll the turkey mixture into 18 meatballs. Spray a large nonstick skillet with oil and heat over medium heat. In batches, add the meatballs and cook, turning occasionally, until lightly browned, about 6 minutes. Transfer to a plate. Add the water to the skillet and bring to a boil, stirring up the browned bits in the pan with a wooden spoon. Remove from the heat.

To make the sauce:

Heat the oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until golden and tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the liquid from the skillet, the tomatoes, Italian seasoning, and hot pepper; combine thoroughly and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until lightly thickened, about 15 minutes. Bury the meatballs in the sauce and cook until the meatballs show no sign of pink when pierced to the center with the tip of a sharp knife, about 15 minutes more. Divide the meatballs and sauce among 6 bowls, sprinkle each with 1 tablespoon of the Parmesan (if using), and serve hot.

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