Description
Savory spinach garlic meatballs bring Mediterranean flavors dancing across palates with irresistible charm. Packed with herb-infused goodness and tender texture, these protein-rich bites promise comfort and satisfaction for anyone craving wholesome deliciousness.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) ground turkey or chicken (or lean beef)
Vegetable and Herb Components:
- 2 cups fresh spinach (chopped)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Binding and Seasoning Ingredients:
- 1/2 cup breadcrumbs (whole wheat or regular)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- In a spacious mixing vessel, thoroughly amalgamate ground protein with finely minced verdant leaves, aromatic allium, crisp grain crumbs, aged Italian cheese, whisked egg protein, Mediterranean herbs, salt, and freshly cracked pepper.
- Delicately knead the mixture using fingertips, ensuring uniform distribution of ingredients without overworking the protein.
- Craft uniform spherical portions approximately the diameter of a golf ball, maintaining consistent size for even cooking.
- Warm a generous splash of extra virgin olive oil in a substantial cast-iron or non-stick cooking surface over moderate thermal intensity.
- Gently introduce formed protein spheres into the heated lipid, allowing each side to caramelize into a rich golden-bronze exterior.
- Periodically rotate meatballs using culinary tongs to guarantee comprehensive heat penetration and uniform browning across all surfaces.
- Monitor internal temperature, cooking approximately 6-8 minutes until protein reaches safe consumption point and exterior develops a crisp, enticing crust.
- Extract meatballs from cooking vessel, allowing momentary resting to redistribute internal moisture.
- Present immediately alongside complementary marinara, herbaceous pesto, or preferred accompaniment for optimal gastronomic enjoyment.
Notes
- Gentle hand mixing helps prevent tough meatballs by avoiding overworking the meat mixture.
- Chilling the formed meatballs for 15-20 minutes before cooking helps them hold their shape and prevents crumbling during pan-frying.
- For a leaner option, substitute ground turkey or chicken and use extra herbs to boost flavor intensity.
- Baking alternative: Place meatballs on a lined baking sheet at 400°F for 20-25 minutes for a healthier cooking method with less oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg