My girlfriend Heather gave me this recipe while we were watching our girls at gymnastics practice. (I get some of my best ideas from girlfriends.) To me, these are like little Greek meatballs...feta cheese, tomatoes, spinach...delish! You know how I cook by season and usually a meatball would be a fall/winter food in our house but these are light with the ground turkey and the little bit of lemon zest really brightens them up and made me think they were perfect for a summer supper. Thanks Heather!
1 pound ground turkey (or chicken)
4 cloves garlic, grated
1 cup Panko (which is Japanese breadcrumbs but feel free to substitute with your favorite breadcrumbs)
1/2 cup Feta cheese, crumbled
1 package frozen spinach, thawed and drained
1 jar of sundried tomatoes in oil, drained
2 teaspoons of lemon zest
2 eggs, beaten
Lots of salt and pepper
Extra Virgin Olive Oil (EVOO)
Preheat oven to 425 degrees
In a medium bowl, combine ground turkey, garlic, Panko, Feta, spinach, tomatoes, eggs, zest and lots of S&P. Form meat mixture into golf ball sized balls and then place them on a lightly greased baking pan (I always line with foil for easy clean up!). Drizzle about a tablespoon of EVOO over all of the balls. Roast in the oven about 25 minutes or until brown.
Serve alone or over your favorite pesto pasta.