Creamy Spinach Turkey Meatballs with Egg Noodles
Ingredients:
For the Meatballs:
1/2 lb (220g) ground turkey meat
1/2 lb (220g) ground chicken meat
1/2 cup shredded mozzarella (or cheddar, provolone)
4 cloves garlic, grated
1 teaspoon Italian seasoning
1/2 teaspoon crushed red chili pepper flakes (optional)
1 crumbled bouillon cube (optional)
Salt and fresh cracked black pepper, to taste
1/2 cup fresh chopped cilantro (or parsley)
For the Sauce:
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
4 cloves garlic, minced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomatoes in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped
Instructions
Prepare the Meatballs:
In a large bowl, combine the ground turkey, ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube, chili pepper flakes, chopped cilantro, salt, and black pepper.
Mix well with your hands or a fork and form into medium-sized meatballs. Arrange the meatballs on a plate and set aside.
Cook the Meatballs:
Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the meatballs for 8-10 minutes, turning to brown all sides, until cooked through. Transfer to a clean plate and set aside.
Make the Sauce:
In the same skillet, melt 1 tablespoon of butter in the remaining cooking juices. Add the minced garlic and cook until fragrant, about 1 minute.
Add the diced onion and cook until translucent. Add the sun-dried tomatoes and cook for 1-2 minutes to release their flavors.
Pour in the vegetable broth and allow the sauce to reduce slightly. Reduce the heat to low and add the heavy cream, stirring occasionally. Season with salt and pepper to taste.
Finish the Sauce:
Add the baby spinach to the sauce and cook until wilted. Stir in the Parmesan cheese and simmer for another minute until the cheese melts through.
Combine and Serve:
Return the cooked meatballs to the skillet and spoon the sauce over them. Garnish with fresh parsley.
Serve the creamy spinach turkey meatballs over steamed vegetables, cauliflower rice for keto dieters, or regular rice or pasta for non-keto eaters. Enjoy!
Cooking Egg Noodles
Ingredients:
8 ounces (about 225g) egg noodles
Water
Salt
Instructions:
Boil Water:
Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt to the boiling water.
Cook Noodles:
Add the egg noodles to the boiling water and stir gently to prevent sticking.
Cook according to the package directions, usually 6-8 minutes, until the noodles are tender but still firm (al dente).
Drain and Serve:
Drain the noodles in a colander and rinse briefly with hot water to remove excess starch.
Serve immediately with the creamy spinach turkey meatballs and sauce.
Nutritional Facts
Creamy Spinach Turkey Meatballs (per serving, assuming 4 servings):
Calories: 450-500
Protein: 30-35g
Carbohydrates: 10-15g
Fiber: 2-3g
Sugars: 4-6g
Fat: 35-40g
Saturated Fat: 15-18g
Cholesterol: 180-200mg
Sodium: 800-900mg
Egg Noodles (per serving, assuming 4 servings):
Calories: 200-220
Protein: 7-9g
Carbohydrates: 40-45g
Fiber: 2-3g
Sugars: 1-2g
Fat: 2-3g
Saturated Fat: 0.5-1g
Cholesterol: 50-60mg
Sodium: 20-30mg
Combined Nutritional Facts (per serving):
Calories: 650-720
Protein: 37-44g
Carbohydrates: 50-60g
Fiber: 4-6g
Sugars: 5-8g
Fat: 37-43g
Saturated Fat: 15.5-19g
Cholesterol: 230-260mg
Sodium: 820-930mg
Tips:
For a variation, you can use 1 lb (450g) of ground beef and 1 lb (450g) of spicy pork sausage instead of ground turkey and chicken.
To keep the meatballs juicy and moist, add an egg to the mixture.
Use cold ingredients and a chilled bowl to prevent the fat in the meatballs from melting before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months. Reheat with a few drops of water to loosen the sauce.
