Turkey Meatballs with Apple, Spinach and Provolone

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Having a young child has made me more creative when it comes to cooking.   It’s not that he’s a picky eater, in fact he eats everything.    While I do cook vegetables on a regular basis and give him fruits daily, I still don’t think he eats enough. Meatball-1 Honestly, most of us don’t meet our daily requirements of fruits and vegetables but easily exceed our limits when it comes to fats, sugars and carbs.  While I’m no nutritionist or health nut, I try to enforce a healthy, balanced diet and expose him to as many fruits and vegetables possible.  How do I do this?  Meatball-1-2I add butternut squash to Mac and Cheese or Risotto and still serve additional vegetables on the side.    It’s a win win, he likes it and it’s beneficial for him.   I think this method will work great for picky eaters and those who have an aversion to vegetables.    Meatball-1-3These turkey meatballs are absolutely delicious and is loaded with spinach, apple and cheese (dairy is good for us).   The provolone cheese and apple combination give it a slightly sweet and savory flavor that was very addictive!  I must confess that I ate way more than I should have.    These were kid and husband approved!    I served this with pasta to make a complete meal.    Meatball-1-5

 

 

Apple, Spinach and Provolone Meatballs

Author: Jehan P.
Prep time:
Cook time:
Total time:
Ingredients
  • 3 lbs ground turkey
  • 2 whole apples, peeled, cored and shredded finely
  • 1 ½ cup baby spinach, finely chopped
  • 1 ½ cup Provolone cheese, shredded
  • 2 cups fresh breadcrumbs*
  • 1 egg, beaten
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 1 tbsp black pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Place all ingredients in a large bowl and mix well. It is best to use your hand for this.
  3. Roll into medium sized balls and place on an ungreased cookie sheet.
  4. Place into hot oven and bake for 30-35 minutes or until done.
Notes

*To make fresh bread crumbs, placed about 4 slices of bread in a food processor and pulse a few time until crumbly. I find that using fresh bread crumbs make a moister meatball that using dried bread crumbs.

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7 Comments

  1. February 5, 2013 / 6:15 pm

    One of my faves.

  2. February 5, 2013 / 9:52 pm

    These look very good, I have to try!

  3. JehanP
    February 6, 2013 / 6:24 am

    Nikki, they were very good and a nice change from the normal meatball.

  4. terri
    February 23, 2013 / 10:09 am

    These meatballs were so delicious and flavorful!!!! Thank you for this wonderful recipe!

  5. JehanP
    February 24, 2013 / 6:07 am

    You’re welcome.

  6. March 8, 2013 / 8:25 am

    What a great way to get the kiddos to eat spinach…. 🙂

  7. JehanP
    March 8, 2013 / 5:17 pm

    Yes Lynn, they would be too busy enjoying it to even notice.