Prep Time: 15 minutes
Total Time: 40 minutes
This recipe makes 30 spinach turkey meatballs. Nutrition panel per meatballs without sauce. Calorie: 21.3 kcal | Carbs: 2.2 g | Fat :1.1 g:Protein: 1.1g | Fiber: 0.6 g
2 tbsp. extra virgin coconut oil + extra to drizzle on baked meatballs – optional
1 large shallot, finely chopped
1 small brown onion, finely chopped
2 garlic cloves, finely choppped
18 oz (500 g) frozen spinach cubes
1/3 cup chicken broth
2 tbsp. tomato paste
1.3 lb. (600 g) minced turkey
1/4 cup fresh herbs – I mixed basil and parsley
1/2 cup Gluten Free Oat Flour
For the garlic and herbs feta sauce
4 oz (100g) goat feta cheese, mashed with a fork into a paste
1/2 cup greek yogurt
2 garlic gloves, crushed
3 tbsp fresh dill, finely chopped
1 tbsp. lime juice
Preheat oven to 200 C (400F). Prepare a large baking tray covered with parchment paper. You can spray a bit of oil to make sure the meatball don’t stick to the paper when baking.
In a frying pan on medium heat warm coconut oil. Add the chopped shallots, onion, garlic and cook until fragrant about 3-4 minutes.
Add the frozen spinach to the pan, chicken broth and tomato paste.Cover, reduce to low/medium heat and cook until the spinach defrost. You can give a good stir every 2-3 minutes to check the process and loosen the frozen spinach cubes.
Remove the lid, stir well to combine the ingredients together. Cook until most of the liquid has evaporated. It took about 5-10 minutes. Let cool down in a separate bowl until it reach room temperature.
In another large mixing bowl, add the minced turkey, chopped fresh herbs, spinach mixture, oat flour and egg.
Combine until it form a meat ‘batter’. Use your hands to squeeze well all ingredients together. If too wet – if your spinach released water it makes it difficult to shape meatballs – add a bit more oat flour 1 tbsp. at a time until it reach a consistency that you can easily shape into meatballs.
Using your hands, shape meatballs that are about the size of a golf balls. Place each balls on the prepared baking tray leaving half thumb space between each meatballs.
If you have got too many meatballs. Place the unbaked meatballs into a single layer on a airtight plastic box, Make sure they don’t overlap. Freeze. Simply bake them frozen the day you want to eat them. It will need 10 extra minutes to bake as it is frozen.
Bake the meatballs until they are cooked through about 20-30 minutes.
Meanwhile prepare the garlic & herbs feta sauce.
On a chopping board mash the feta cheese into a paste.
Combine into a bowl with Greek yogurt, crushed garlic, herbs, lime. Adjust salt and pepper.
Refrigerate until the meatballs are ready to serve.
Remove the meatballs from the oven and serve as an appetizer on a plate or skillet. Drizzle extra melted coconut oil on top and eat dipped into the garlic and herbs feta sauce.
Serve the meatballs in a cast iron skillet with extra tomato paste and feta garlic cheese sauce