These tasty meatballs are made with ground turkey, spinach, and rolled oats, and are topped with a simple mushroom sauce.
During the course of any given week, I usually come up with multiple recipe ideas I want to try. Yet, when Monday rolls around and I sit down to write my grocery list and meal plan, all of those brainstorming results fly right out of my head. I’ve started keeping a notebook that migrates between the kitchen and office, where I can jot down any recipes that come to mind. Most of the best ideas reveal themselves at night. I’ll be settled down and just about to fall asleep when my brain will say, “I know!! I’ll make muffins using okra and pomegranate!” Just kidding. I’ll never make okra pomegranate muffins (I wouldn’t do that to myself or my husband). Out of curiosity, I had to go google that thought real quick just to see if anyone had made such muffins and reported on the taste. I needed to know.
These Turkey Spinach Oat Meatballs were a spur-of-the moment idea last Monday when all of my thoughts from the previous week had packed up and left and I was scrambling for something last-minute. I pulled out my trusty recipe box and found a card with a recipe for beef meatballs with mushroom sauce (original source unknown). We hadn’t eaten meatballs in a while, so I decided to give the recipe a makeover and see what would result of said experiment. *insert sound of something exploding in kitchen* Ignore that. It happens all the time.
I am happy to report that the experiment was a success.
I can only post so many pictures of meatballs without putting someone to sleep, so here is the recipe. Enjoy and have a great Monday!
Turkey Spinach Oat Meatballs
- 1 lb. ground turkey
- 1 16 oz. package frozen spinach, crushed
- 1 1/2 cups rolled oats
- 1 egg, lightly beaten
- 3 Tablespoons chopped onion (if in a hurry, I use 1 Tablespoon dried onion)
- 1 1/2 Tablespoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 can cream of mushroom soup, reduced sodium
Preheat oven to 350 degrees Fahrenheit, and lightly grease or spray 13×9-inch pan with cooking spray. In a large bowl, combine all ingredients except cream of mushroom soup. Use a large spoon or your hands to mix until combined. Divide mixture into three parts, and make about ten meatballs from each. Place in baking dish and bake uncovered for 40 minutes.
Meanwhile, mix together cream of mushroom soup and 1/2 cup water. Once meatballs have baked 40 minutes, remove from oven and pour soup mixture over meatballs. Return to oven and bake 20 more minutes or until meatballs are cooked through.
Serving suggestion: Meatballs are delicious over rice, with a side of vegetables.
~K in the Kitchen