This light version of meatballs has become a favorite recipe in my family.
I always make a lot of them because they make a wonderful leftover and they freeze very well (before being cooked).
During the cold season you can cook them in tomato sauce and serve them with rice. In this season, I prefer them with a green vegetable (for example Swiss chard, as in this picture).
Ingredients:
(Serves 4) A B Gf
- 10 oz. of organic ground turkey
- 1 bunch of fresh spinach (or 1 package of frozen chopped spinach)
- 2 oz. grated Parmesan cheese
- 1 clove of garlic (optional)
- 1 Tbsp. chopped parsley
- 1 egg
- ½ cup milk
- 2 Tbsp. corn flakes crumbs
- 1 pinch of salt
- ½ cup of dry white wine
- 1Tbsp. ghee (or unsalted butter)
- 2 Tbsp. Evoo
Wash the spinach and cook for 5 minutes with just the water clinging to their leaves. Let them cool down, squeeze them to get the water out and chop them finely. If you are using frozen spinach, let them thaw at room temperature and squeeze them to get the water out.
Warm up the milk, add the corn flakes crumbs, and let them absorb the milk.
In a mixing bowl, mix together all the ingredients, except the ghee (or butter), the Evoo, and the white wine.
Take small amounts of the mixture in your hands and form the meatballs, about 2 inches in diameter, squeezing gently. Flatten them a little and set them on a plate.
In a pan large enough to cook all the meatballs, warm up the ghee (or butter) and the Evoo. Brown the meatballs on both sides on medium heat, add the white wine, let the alcohol evaporate for one minute, then cover and cook for 20 minutes on low heat, flipping the meatballs on the other side a couple of times. Should the meatballs become too dry while cooking, add a few Tbsp. of hot water. Serve warm.