This Turkey Meatballs and Wilted Spinach recipe is an affordable, easy-to-make skillet meal with a few simple ingredients. It is delicious & low carb for those who are trying to keep their carbs low. If you do not have a cast iron skillet, you can use any fry pan that can also be put into the oven.
6 oz extra lean (organic) ground turkey
3 cups spinach
1-3 tbsp minced garlic (according to taste)
1 tbsp onion powder
1 tbsp ground cumin
1 tsp cayenne pepper
1/2 tbsp garlic powder (optional since also using fresh garlic)
1 tbsp Coconut Oil
2 tbsp pico de gallo (optional)
1 tbsp pine nuts (optional)
Preheat oven to 375F.
Season the turkey with 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tbsp cumin and 1/2 tbsp garlic powder. Mix in the seasoning with your hands.
Make individual meatballs – usually about four 1.5 oz meatballs per 6 oz turkey.
Set the cast iron skillet on the stove stop and place it on medium high heat. Add the coconut oil and the minced garlic.
Cook the garlic until it becomes soft slightly brown (a couple of minutes) and then add in the meatballs. Roll the meatballs around the skillet until they are brown on at least 2 sides (about 3 – 5 minutes).
Reduce the heat to low. Add 3 cups of raw spinach to the skillet. It likely will not all fit in the skillet, so it will look like a big pile of spinach. This is good.
Cover the skillet with foil (or glass lid) and cook for another 3 minutes on the stove top.
Then place the entire skillet, with the foil on top, in the oven and bake for 5-7 minutes. Be careful not to overcook the turkey.
Remove from the oven and the spinach will be wilted and ready to eat.
Add pico de gallo and pine nuts.
Makes about 4 turkey meatballs and 1 cup of wilted spinach Approximate macros: 336 calories, 43g protein, 3g carbs, 16g fat