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 redroundorgreen.com. 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)