Preparation
A healthy and balanced meal that combines the lightness of turkey meat with the nutritional richness of spinach. The couscous makes this dish quick to prepare without compromising flavor.
Cooking Instructions
1. Prepare the spinach
If using fresh spinach, boil in boiling water for 2 minutes. Drain, squeeze well to remove excess water, and chop finely. If using frozen, thaw and squeeze.
2. Prepare the meatballs
In a large bowl, mix the ground turkey, half of the chopped spinach, egg, breadcrumbs, half of the garlic, nutmeg, salt, and pepper. Knead well until homogeneous.
3. Shape the meatballs
With damp hands, shape walnut-sized meatballs. Set aside on a plate.
4. Brown the meatballs
In a large skillet, heat 2 tablespoons of olive oil and brown the meatballs on all sides. They don’t need to be fully cooked. Set aside.
5. Prepare the sauce
In the same skillet, add the remaining olive oil and sauté the onion until translucent. Add the remaining garlic and leftover spinach.
6. Add tomatoes
Add the crushed peeled tomatoes, oregano, salt, and pepper. Let cook for 5 minutes.
7. Cook the meatballs
Place the meatballs in the sauce, add the chicken broth, cover, and cook over medium-low heat for 15-20 minutes.
8. Prepare the couscous
Place the couscous in a bowl, add 1 tablespoon of olive oil, salt, and the boiling water. Cover and let hydrate for 5 minutes. Fluff with a fork.
9. Plate
Serve the couscous on a plate, cover with the meatballs and sauce. Sprinkle with grated Parmesan and garnish with fresh basil.
Tips
- Keep your hands damp when shaping meatballs to prevent sticking
- You can bake the meatballs at 200°C for 20 minutes as an alternative
- Add peppers or eggplant to the sauce for more vegetables
- Freezes very well - perfect for making in larger quantities
Notes
Yield: 4 servings (approximately 12-15 meatballs) Calories: Approximately 450 kcal per serving Dish rich in lean protein and iron from spinach.