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Posted: 11:00 a.m. Monday, July 21, 2014

Recipe of the week: Spinach Turkey Meatballs 

Spinach turkey meatballs
Oxmoor House
You can freeze these spinach turkey meatballs from “Cooking Light Dinnertime Survival Guide.”


'Cooking Light Dinnertime Survival Guide' photo
“Cooking Light Dinnertime Survival Guide” by Sally Kuzemchak.

By Addie Broyles

Frozen meatballs can be a lifesaver during the school year when you’re looking for a quick weeknight meal but don’t have time to do much more than boil water for pasta.

In Sally Kuzemchak’s new book, “Cooking Light Dinnertime Survival Guide: Feed Your Family. Save Your Sanity” (Oxmoor House, $24.95), she shares the recipe for these spinach-packed turkey meatballs that the author freezes after they’ve been cooked in a pan and simmered shortly in marinara sauce.

You could double (or even triple) the recipe to make a supersized batch, cool and then divide into smaller portions and freeze for that not-so-distant time in the future when this laid-back summertime freedom is a distant memory.

Spinach Meatballs and Spaghetti

This recipe is adapted from Brianne DeRosa, author of the blog I make this recipe through step two when I have some free time, and pop the meatballs and sauce in the freezer. Then, on a busy night, all we do is defrost the meatballs and get them hot in the microwave while we cook the spaghetti.
— Sally Kuzemchak

1 lb. ground turkey breast
3 cups bagged prewashed spinach, finely chopped
1 cup quick-cooking oats
2 oz. (about 1/2 cup) finely shredded fresh Parmesan cheese
1/2 cup diced onion
1 tsp. dried Italian seasoning
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 large eggs
2 Tbsp. olive oil
1 1/2 cups marinara sauce
8 oz. dried spaghetti
2 Tbsp. finely shredded Parmesan cheese

Combine first 10 ingredients in a bowl; shape into 12 (1-inch) meatballs.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 8 minutes, browning on all sides. Reduce heat to medium; add marinara sauce. Cook 4 minutes or until meatballs are done, stirring occasionally.

Cook spaghetti according to package directions, omitting salt and fat. Serve meatballs and sauce over spaghetti; sprinkle with cheese. Serves 4.

— From “Cooking Light Dinnertime Survival Guide: Feed Your Family. Save Your Sanity.” by Sally Kuzemchak (Oxmoor House, $24.95)

Addie Broyles

About Addie Broyles

Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, where she writes about food for the Austin American-Statesman.

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