I’ve been trying out a lot of new recipes from one of my favorite food blogs, Once Upon a Chef, and this was my take on her Turkey, Spinach, and Cheese meatballs. These cheesy, light meatballs pack the punch of a traditional meatball with a little extra flavor due to the added cheese.
1 lb ground chicken breast
1 package sweet Italian chicken sausage, removed from the casings
1 yellow onion, finely diced
3 oz. chopped fresh and frozen spinach (squeeze the water out if frozen)
3 cloves garlic, minced
1 egg, beaten
1/2 cup whole wheat seasoned breadcrumbs
Olive oil spray, for the baking sheet
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
28 oz. can of tomato sauce
2 tbsp Italian seasoning (for the sauce)
- Combine the spinach, onions, garlic, and egg in a large bowl
- Add in the ground chicken breast and ground chicken sausage, removed from the casings
- Mix in the seasoned breadcrumbs, parmesan, and mozzarella until well combined. Use your hands but be careful not to overwork the meat!
- Spray a large baking sheet with olive oil and roll 1-2 inch meatballs using your hands (my batch made about 20 large meatballs). Space them evenly on the baking sheet.
- Place under the broiler for 10-12 minutes, until the tops get a little golden and crispy looking.
- On the stovetop, heat up the tomato sauce seasoned with Italian seasoning. Add in the broiled meatballs and cover the tops with the sauce. Simmer on low-medium heat for about 10 minutes until fully cooked through.
- Serve over pasta or with a side of veggies!