Turkey and spinach meatballs (Paleo and Whole30 approved)
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Recipe type: Appetizer or main dish
Prep time: 
Cook time: 
Total time: 
Serves: 27-30 meatballs
 
These baked turkey and spinach meatballs are great as an appetizer or main course. They are delicious, healthy and gluten-free. Whole30 and paleo compliant.
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 10 oz frozen spinach, thawed and drained
  • 2.5 lb ground turkey (or beef)
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon oregano
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons salt
  • ½ teaspoons black pepper
  • 2 eggs
  • ½ cup almond flour
Instructions
  1. In a pan with some oil over medium heat, cook the onions and peppers until they start to soften (about 5 minutes). Add garlic and cook for a minute. Add the drained spinach and cook for a few minutes to evaporate any liquid.
  2. Allow the mixture to cool slightly.
  3. Preheat oven to 400 degrees F. Place parchment paper on 2 baking sheets.
  4. In a large bowl, mix the veggie mixture with the turkey, basil, parsley, oregano, pepper, salt, eggs and almond flour, until combined. Do not overmix, it makes the meatballs tough.
  5. Shape the mixture into your desired size. I use ¼ cup measure to make mine large meatballs. Line them on the parchment with space in between them.
  6. Bake for 25-30 minutes, until the inside is cooked through (160 degrees F).
Recipe by To plate with love at https://toplatewithlove.com/turkey-and-spinach-meatballs-paleo-and-whole30-approved/