Monday, May 3, 2010

paige's tuscan meatball yumminess

A little while back I had a cooking class at my house for Relief Society. Everyone was supposed to bring a recipe to exchange but the only one who brought one was Paigers. I am so glad she did because I love this recipe! I have made it a few times now and not only is it a hit for my family, but easy and healthy.

Paige's Tuscan Meatballs
1/2 package frozen chopped spinach
1 lb. ground turkey
1 egg
1 cup seasoned bread crumbs (I used 1/2 cup seasoned; 1/2 panko bread crumbs for extra crunch)
1 cup grated Parmesan cheese
2 handfuls shredded mozzarella cheese
1 tsp. garlic salt
1 to 2 tbsp. olive oil
12 ounces spaghetti (I used Barilla thin spaghetti)
1 packet dry pesto mix or jarred, prepared pesto (this is what I used)

Heat oven to 350 degrees. Squeeze water out of spinach. Mix spinach, turkey, egg, bread crumbs, Parmesan, mozzarella and garlic salt in a bowl. Shape mixture into meatballs. Heat oil in a pan over med-high heat. Brown meatballs, about 2-3 minutes each side. Once browned transfer to a baking sheet and bake in oven for about 20 minutes.

Cook spaghetti and prepare pesto sauce, if using packet. Add pesto sauce to pasta top with meatballs.


Carrie said...

Wow! Looks really tasty! Love that there is spinach and mozzarella in the meatballs! Scott and my boys loves meatballs and we used to make some pre kids...I haven't done it in years because it's a few more steps. And paired with the pesto is intriguing too! I'll have to try this soon.

Jer and Cam said...

I just made these last night for the first time and 2 out of 3 of my picky eaters LOVED them (which means they were excellent!). Veggie me had the pesto and noodles and I thought it was fabulouso!

Amy said...

I'm sad to see the Crispy Chicken Burritos go! They are the new staple in the Atherly home. But... glad you are up and blogging again. They do look very yummy. Maybe even my pickies will eat them.

Jer and Cam said...

Can you post rice and beans how to from last night? So yummy.