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Sundried Tomato Spinach Turkey Meatball Recipe
These spinach sundried tomato turkey meatballs are a low fat, gluten free way to enjoy your favorite Italian flavors. These are great served over pasta or as a sub! The sundried tomato flavor makes them fancy enough for company but they are easy enough to serve on a weeknight!
In a small skillet over medium heat add chopped onions and frozen spinach sauté five minutes until frozen spinach is defrosted and excess water has cooked off.
Whilel spinach is cooking add precooked quinoa to the ground turkey along with two eggs, coconut flour, quinoa flour, garlic powder then pinch of salt.
Chop sun-dried tomatoes and add to the turkey mixture, mix everything together with a spoon. Once spinach mixture has cooked through, add it to the turkey mixture immediately.
Add feta cheese and mix well.
Spray on a large skillet with nonstick spray I use coconut oil place over medium heat. Using your hands clean hands start making your little meatballs quickly getting them into the pan avoid overcrowding make two batches of needed.
Cook for two or three minutes flip over to the other side cooking additional two or three minutes check the inside for pinkness involved think it's gone is a ready-to-eat.