Eggless Turkey and Spinach Meatballs

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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YIELDS 12

Ingredients:

2 tablespoons buttermilk
4 saltine or soda crackers, crushed into fine crumbs
1/2 cup onion, finely chopped
1 teaspoon dried oregano
2 cloves garlic, minced
1 chile pepper, seeded and minced
1 cup chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese, finely grated
1 pound extra lean ground turkey
2 – 3 tablespoons extra-virgin olive oil
1 1/2 – 2 cups jarred tomato sauce
1 tablespoon snipped fresh basil

Instructions

In a medium bowl combine buttermilk, crushed crackers, onion,chile pepper, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.
Form into 1 1/2-inch balls.

Heat the oil in heavy large frying pan over medium high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Add the marinara sauce. Simmer over medium low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper if necessary.

Notes

The key to a light, juicy meatball is DON’T OVERMIX! Overworking the mixture can lead to dense meatballs.

slightly adapted from a recipe from mommyshomecooking.com