I bought meat. I know I know I know; I’m supposed to be using the meat in the freezer. BUT I wanted meatballs. Just, for some reason, had a craving for them. I don’t know why. Seriously, do any of us really KNOW why we crave what we do? I know I don’t. I just crave, then eat. Isn’t that how it’s supposed to work?
When I lived in Rochester, there was the Spaghetti Warehouse downtown. Man, they had THE BEST meatballs! Actually, it was meatball. Just one GIANT one on your plate. I mean, it was almost the size of the plate…giant. And OMG was it fab-ulous! But that’s not this recipe. LOL
I honestly don’t know why I thought of these., but I just did. I guess with the sun-dried tomato ones I made not too long ago, these just seemed like a logical second recipe? Maybe?
I wanted to use ground turkey and it has a tendency to by dry, so I wanted to make sure they had nice, moist vegetables to blend in with them. I could have done the traditional carrots, onions, maybe celery, garlic, peppers? Nah, I thought spinach. Then well, spinach goes with artichokes. So, Spinach Artichoke Meatballs!
Granted this really does deserve like an Alfredo sauce to go with them. I was just being lazy. However, the tomato basil sauce that I paired with the meatballs didn’t overpower the delicate flavor too much. I could still taste the chokes and nach.
I don’t know about you, but just simply draining spinach isn’t enough for me. There’s still too much moisture left. I have a few old linen tea towels that I use to squeeze the spinach drier.
So here’s the thawed spinach in the old tea towel. See, it has a rip in it already, so I’m not too afraid of losing it should I say, bust it draining the spinach or have it died with the spinach booth. Yes, both have happened to me. Yes. I have squeezed the towel so tight trying to get out all the juices that I busted the towel. *snort*This time, I measured the juice.
Yes, folks. That’s almost 3/4 cup of liquid AFTER draining in a strainer. So, it does pay to squeeze your spinach after you drain it to get more moisture out. It can make or break a dish. Now, I saved this spinach-y goodness and added it to my water for the pasta.
It’s one giant spinach ball! *snort*I took this and chopped it some more before mixing it with the artichokes, ground turkey (93/7) and three cheese blend. Preheat oven to 350.
Then roll out approximately 30 meatballs about 1 inch in diameter.
Bake at 350 for 20 minutes. Turn and bake an additional 20 to 25 minutes or until cooked through.
At this point, we took a pan and heated the sauce on medium heat. We added the meatballs and allowed them to simmer about 15 minutes before serving with the pasta.
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup marinated artichoke hearts, drained and chopped
- 2/3 cup Italian three cheese blend (Romano, Parmesan, Asiago)
- 20.8 ounces ground turkey (93/7)
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- Preheat oven to 350.
- Combine all ingredients in a medium mixing bowl.
- Roll into 1 inch meatballs and bake for 20 minutes. Flip the meatballs and cook an additional 20-25 minutes or until cooked through.
- Serve immediately.