Turkey, feta and spinach meatballs

Melted cheese is heaven on pizza (or bread in general) but that’s about it. Call me odd, but I’m not a fan of adding cheese to everything to have a melty stodge on top of my perfectly nice meal. The wonderful thing about feta cheese is that it holds its own. It will stand up to a lot, keep its flavour, keep its shape and not melt into nothingness. It works perfectly in this recipe to add a bit of fat to lean turkey mince. Spinach and feta is a classic combination for good reason, it tastes amazing. Throw in some brown rice pasta and a creamy pesto, and you’ve got a quick weeknight dinner that ticks all of the food group boxes.

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The night before making your meatballs, get out four cubes of frozen spinach from the freezer and leave on the side overnight to defrost.

When you’re ready for dinner, drain the spinach by wrapping it in a clean tea towel and squeezing out as much liquid as you can. Add the thoroughly drained spinach to a bowl, then add 500g turkey mince, 100g feta cheese, a pinch of dried oregano, salt and pepper (easy with the salt as the feta is quite salty) and an egg. Mix using your hands to combine the ingredients.

Shape the mixture into 10 evenly sized meatballs. Refrigerate for now whilst your prepare the vegetables. Preheat your oven to 180C. Add one quartered and sliced courgette, one roughly chopped onion, one de-seeded and chopped yellow pepper and one finely chopped garlic clove to a roasting dish. Drizzle with rapeseed oil and cook for 30 minutes, stirring half way through.

Heat a large pan over a medium heat and add your chosen oil (I used culinary coconut oil). Add the meatballs and cook gently on all sides until brown and cooked through. This should take around 10 minutes, so I would start cooking them just after you’ve done your half-way-through veg stir. You could put your pasta on around now too.

To serve, combine the pasta, roasted vegetables and chosen pesto (I used my Spinach and Cashew Pesto recipe). Plate up and add the meatballs on top. We had four each, with two leftover for my lunch box the next day.

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I loved how this dish was just as tasty cold the day after. It would be a great meal to prep for a week’s worth of lunches. Is it just me who always thinks of tomatoey sauces when I think of meatballs? Would you like to give this version a go? I would love to hear your suggestions of meatball combinations that I could try. Leave me a comment down below, or come find me on Instagram @boowholefoods.

 

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