Turkey Spinach Meatballs in a Pink Tomato Cream Sauce

 
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Turkey Spinach Meatballs in a Pink Tomato Cream Sauce

ingredients

  • 1 tbsp olive oil

  • 1 1/2 cups spinach, packed, then chopped

  • 1 tbsp shallots, chopped

  • 2 garlic cloves, chopped

  • 1 tbsp Worcestorshire Sauce

  • 1lb ground turkey meat

  • 1 egg

  • 1/2 cup chicken broth

  • 1/2 cup breadcrumbs

  • 1 tsp kosher salt

  • 1 tsp pepper

  • 1 tsp onion powder

  • 1/4 cup Parmesan cheese

    Pink Tomato Cream Sauce

  • 1 28 oz can of crushed tomatoes

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • 1/4 tsp black pepper

  • 1 tsp kosher salt

  • 1 tsp dried basil

  • 1 tsp granulated sugar (white sugar)

  • 1/2 cup heavy cream

  • 1 tbsp unsalted butter

  • 1/2 cup fresh basil, chopped

instructions

  1. Preheat the oven to 400 degrees.

  2. Prepare a large baking sheet with cooking spray or line it with parchment paper

  3. In a frying pan on medium heat, heat olive oil until hot. Then add the shallots, and spinach. Sauté until onion is tender (about 5-6 minutes total time). Then add in the garlic and Worcestershire sauce, saute until fragrant. Then turn the heat off an let cool.

  4. In a large bowl whisk the egg. Then add the ground turkey, breadcrumbs, chicken broth, cooled spinach mixture, Parmesan cheese, and season with salt, pepper, and onion powder.

  5. Then mix, incorporating all ingredients together. I find my hands work best for this part!

  6. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. It should yield somewhere around 20 meatballs.

  7. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes ,

Tomato Cream Sauce

  1. In a saucepan, saute garlic in olive oil over medium heat. Make sure it doesn't burn, like a minute or two. Add tomatoes, basil, sugar, basil, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Then add chopped fresh basil of available, about 1/2 a cup.

 
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