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Turkey Florentine Meatballs with Spaghetti
Meatballs made with spinach and ground turkey simmered in a homemade spinach and tomato sauce served over spaghetti.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- THE MEATBALLS:
- 1/2 cup dried breadcrumbs
- 1/4 cup whole milk
- 1 pound ground turkey
- 1 large egg, lightly beaten
- 3 ounces fresh baby spinach, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- THE PASTA AND SAUCE:
- 2 TBSP olive oil
- 3 garlic cloves, minced
- 7 ounces fresh baby spinach, roughly chopped
- 1 yellow onion, diced
- salt & pepper
- 28-ounce can crushed tomatoes
- 1/2 tsp dried oregano
- 1 pound uncooked spaghetti
- freshly grated Parmesan cheese for serving
Directions
- THE MEATBALLS:
- Preheat oven to 400°F. In a large mixing bowl combine the breadcrumbs and milk and let sit for 10 minutes.
- Add the remaining meatball ingredients to the bowl with the breadcrumbs and mix to combine. Form the mixture into balls roughly 1-1/2 inches in diameter (about 16 meatballs). Place the balls on rimmed baking sheet and bake in the preheated oven for 15 minutes.
- Take meatballs out of the oven and set aside.
- THE PASTA AND SAUCE:
- Start boiling a pot of salted water for your pasta.
- Heat the oil in a dutch oven or large saucepan over medium heat. Add the garlic to the pan and cook, while stirring, until fragrant, about 10 seconds. Stir in the spinach, onion, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until onion begins to soften and spinach is wilted, about 7 minutes. Stir in the tomatoes and oregano and bring to a slight boil. Reduce heat to low and season with salt & pepper to taste if necessary. Add the meatballs to the sauce and simmer over low heat for about 20 minutes.
- Cook the spaghetti according to package directions and drain.
- Serve spaghetti topped with meatballs and sauce and sprinkle with the freshly grated Parmesan.
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