This is a dish my household has made at least 3 times since we’ve been under stay-at-home orders. I find it to be tasty, relatively healthy, easy to make, and composed of commonly available ingredients. Let’s go!
1 lb ground turkey
4 oz spinach or baby spinach
2 oz feta cheese, crumbled
1.5 oz sun dried tomatoes (optional)
Salt and pepper to taste
Add 2 tsp olive oil to a medium skillet and set over medium heat. Once skillet is hot, add spinach until it is wilted down and dark green, remove from skillet and set aside. You can chop the spinach if you want to but it is not essential. Add all of the ground turkey to a large bowl. If using sun dried tomatoes, chop them medium-fine and stir them into the turkey, incorporating roughly 2 tsp of oil from the sun dried tomatoes jar. Crack an egg into the mixture and stir to incorporate. Add your spinach from before, along with the feta cheese, garlic powder, salt, and pepper to taste (roughly 1 tsp garlic powder and black pepper, and 2 tsp kosher salt. Be aware that kosher salt is less dense per tsp than table salt, and scale accordingly). Mix everything in the bowl until it is fairly homogeneous, give your hands a light coating of olive oil, and pinch off roughly 1 oz portions of meat mixture. Roll this in your hands to form balls a bit smaller than ping pong balls. You should get between 12-16 meatballs per pound of ground turkey. Working in batches if necessary, brown your meatballs on two sides over medium heat in your skillet with a little olive oil. Transfer to a 350 degree oven for 10 minutes to finish cooking.
This meatball recipe is very adaptable, so please use this recipe as a launchpad for your own ideas. I’m sure chopped olives and/or capers would go nicely in this, and there’s no reason the primary meat has to be turkey. I’ve found they really sing with some tzatziki sauce on the side, which can be made from yogurt, lemon juice, dill and garlic powder mixed together and then thinned out with a little water. Happy quarant-eating!