Turkey Meatballs with Spinach and Mushrooms
Ingredients
- 2 tablespoons olive oil
- 1/2 pound cremini mushrooms, wiped clean and chopped
- 2 tablespoons thyme, chopped
- Salt and pepper
- 1 cup breadcrumbs or 3 slices stale white bread, crust removed and crumbled
- Milk, to moisten bread or breadcrumbs
- 1 pound ground turkey
- 1 pound Italian-style turkey sausage, removed from casings (if sausage does not have fennel seed in it, add 1 teaspoon seeds or 1/2 teaspoon fennel pollen)
- 2 handfuls grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 package chopped frozen spinach, defrosted and wrung dry in a clean towel
- 1/4 cup toasted pine nuts
- 1 teaspoon ground poultry seasoning or ground sage
- EVOO – Extra Virgin Olive Oil, for drizzling
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Heat olive oil, 2 turns of the pan, over medium-high heat. Add mushrooms and brown well then season with salt, pepper and thyme. Let cool.
Arrange meatballs on the parchment-lined baking sheet and bake to cook through, 18-20 minutes.