I'm starting a new (hopefully) weekly feature (probably on Thursday!) in which I try out a "healthy" recipe from the ol' interwebs, and see if it's worth your while. This week, I tinkered with a tried and true recipe for meatballs, and sort of followed along with one for turkey spinach meatballs I found on Pinterest. I figured I would start with something I'm reasonably confident in, and also, the turkey was on sale. The result: tiny brains!
Full disclosure: I am a pretty good, if not terribly gourmet, cook. That is, I can usually dig through the contents of my fridge and cabinets and come up with something, based on basic principles and ratios of food prep, and I don't always need to follow a recipe. Case in point, I have made these meatballs, or variations thereof, many times. They are a go-to when I want a week's worth of food that's easy to make, easy to heat up, and can be added to a salad, served with a side of roasted veggies, or even homemade marinara sauce, like I made today. (More disclosure: realizing that I could make really good sauce from scratch without referring to a recipe made me feel like a goddamn culinary genius and a bona fide adult.)
Anyway. Here's what I did.
Took all of the below, put it in a bowl and mashed it up together with my hands. There is no concern about "brusing" the meat or the herbs or any nonsense. This was discounted ground turkey ("Manager's Special!").
Taste: It's turkey, so it kinda tastes like what you put on it. It's a great vehicle for other flavors, and a healthy nutritional profile. These particular meatballs have a light flavor, a little salty, and I enjoy the cooked spinach which is definitely not overwhelming.
Texture: Because turkey is super lean, it's also not super moist. This is why we add some fat for cooking. I personally find these tasty and satisfying but if you're used to beef meatballs, it's just not going to be the same.
Nutrition: Okay, obviously I barely measured anything here but these are good sources of lean protein. The spinach sneaks in some good vitamins and fiber without feeling overly 'spinach-y' and they make a good base for a number of different sides.
Life: These are so damn easy and you can alter them in so many ways based on what you have, you basically have no excuse not to make them once in a while. I've made them with lamb, beef, bison, turkey and combinations thereof. The important piece is adding a bit of fat for moisture and whatever seasoning you want, then keeping an eye on them as they cook. I like mine when they are a little bit browned on the outside. I love throwing them on top of a salad (and even eat them cold but I might just be weird); I've sliced one up with some eggs, almost like a side sausage; I'll eat them with cooked veggies or with a dab of BBQ sauce on top.
PS: In case you're wondering, my marinara is based on this recipe.
Trying foods, trying moves and trying to be more awesome.