Sometimes the perfect dish is all rolled into one
Ingredients
Vegetable Blend
- 1 small onion
- 2 cups spinach
- 2 medium carrots (1 cup baby carrots)
Meatball Mix
- 1.5 lbs ground Turkey
- 1 whisked egg
- 1 tbsp Worcestershire sauce
- Dash salt and pepper
- 2 tbsp chopped basil
- ½ cup breadcrumbs
- 2 tbsp olive oil
Topping
- ½ cup ricotta cheese
- 1 large jar favorite pasta sauce
Instructions
- Place the onions and spinach in a food processor and chop into small chunks. Leaving the onion and spinach mix, take the shredder attachment for the processor and shred carrots in to the mix.
- Turn your oven on to 400 degrees. Take an oven safe dish and coat the bottom with a drizzle of olive oil and set aside.
- Warm a pan to medium heat with 2 tablespoons of olive oil for 1-2 minutes. Add the vegetable mix, stir occasionally, and cook down until soft take off heat.
- Place vegetable blend in a large bowl. Add ground turkey, egg, Worcestershire sauce, dash of salt and pepper, basil, breadcrumbs. Mix well.
- Make 2 inch balls (with an ice cream scoop or by hand) and drop them spaced ½ inch away from one another into the prepped pan. Bake for 25 mins.
- Pull pan from the oven, drizzle the sauce over the meatballs and add dollops of the ricotta cheese. Bake for additional 10 mins.
- Make sure the internal temperature reaches 165! Serve alone or pair with your favorite pasta.
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About the author
Amber Franklin
Born and raised in Frederick, Maryland, I’m a formally trained professional Chef, currently fully occupied as a mom to my two young children, balancing my love for food with the challenges of motherhood. My passion for cooking started with making traditional Mexican dishes aside my great-grandmother. While we did not share a common spoken language, we shared the love language of cooking. Trained in savory cooking techniques, I spent most of my professional career as a cake decorator and chocolatier. Currently, I continue my passion for cooking from my home into the world through social media.
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