turkey meatballs

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Turkey Meatballs

By , from the Zanne Miller collection
Yield 3 doz. meatballs

Introduction

Used in Italian Wedding Soup, these meatballs are easy to make ahead and freeze.

Ingredients

2 garlic cloves, minced
cup finely chopped onion
½ cup finely chopped spinach
1 lb. ground turkey (breasts and thighs together, if available)
¼ cup pesto sauce (store-bought is fine)
¼ cup freshly grated Parmesan (optional)
½ cup breadcrumbs (optional)

Steps

  1. Mix all the ingredients together. Form into walnut-sized meatballs, place on ungreased baking sheets, and bake in a 350-degree oven for 15 minutes. Remove from the oven when done and add to the simmering soup.

Notes

Culinate editor’s notes: You can use a food processor to mix all the ingredients together. Just be careful to use the pulse button, so you don’t wind up overmixing the meat into mush.

Related article: Chicken soup, eight ways

blueberry cake

This content is from the Zanne Miller collection.

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