Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

Everyone enjoys a plate of cheesy meatballs, and tender ground turkey lightens up this flavorful, family-favorite one-pan supper. This is a tasty recipe to have in your recipe box for an easy weeknight dinner. You may want to consider doubling the recipe and freezing half for an extra quick fix. To freeze, shape the meatball mixture into balls, place on a parchment paper-lined baking sheet, and place in freezer until meatballs are frozen. Transfer them to freezer safe storage bags until ready to use. Maximize flavor by using a combination of both white and dark ground turkey. For the most tender meatballs- no matter what meat you are using- the Southern Living Test Kitchen pros recommend using the “claw method.” Shape your hand into a claw, keeping your fingers relatively rigid, so that you are just gently shaping the meat inside of your claw- rather than squeezing it. Squeezing the meatballs make them tough and chewy. You want to shape them, not squeeze them. This recipe works well served with either rice or hot pasta.

How to Make It

Step 1

Stir together breadcrumbs and milk in a large bowl; soak 5 minutes. Add egg, onion, Parmesan, vinegar, salt, and pepper; stir to combine. Add turkey, stirring gently until just combined. Using your hands, gently shape mixture into 16 (1 1/2-inch) balls.

Step 2

Heat oil in a large nonstick skillet over medium-high. Add meatballs; cook, turning often, until browned on all sides, 8 to 10 minutes. Transfer to a plate.

Step 3

Reduce heat under skillet to medium-low; add marinara and spinach. Increase heat to medium, and bring to a simmer. Simmer until spinach just begins to wilt, 2 to 3 minutes. Return meatballs to sauce in skillet; sprinkle with mozzarella. Cover and cook until meatballs are cooked through, 4 to 6 minutes. Sprinkle with basil; serve immediately.

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