Heritage is something very important to us and this recipe feels like the perfect way for our Italian roots to shine through. Bring the tastes and smells of Italian cooking into your own home with this recipe!
*recipe derived and modified from eatwell101.com
- 1 lb ground turkey (we used wild turkey)
- 1/4 cup shredded mozzarella cheese
- 4 cloves chopped garlic
- 4 cloves minced garlic
- 1 Tbsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1 cup fresh parsley, chopped
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 yellow onion, diced
- 1/3 cup chicken broth
- 5 oz jarred sub-dried tomatoes in oil, drained of oil
- 2 cups heavy cream
- salt & pepper to taste
- 3 cups baby spinach
- 1/4 cup parmesan cheese
- To make the meatballs: in a large mixing bowl, combine ground turkey, cheese, chopped garlic, Italian seasoning, crushed red pepper flakes, parsley, and salt/pepper. Mix well then form into medium balls. Place on plate and set aside.
- In a large pan, melt butter over medium heat. Cook the turkey meatballs for 8-10 minutes on all sides, until brown and cooked all the way through. Remove from pan and set aside on plate.
- In the same pan, warm remaining butter/juices left in the pan.
- Add minced garlic and onion and fry until fragrant and translucent.
- Add the sun-dried tomatoes and fry for 1-2 minutes.
- Add in the chicken broth and allow the sauce to reduce slightly.
- Reduce heat to low and add in the heavy cream. Bring to a simmer while stirring occasionally. Add salt/pepper to taste, if needed.
- Add in the baby spinach and allow to wilt in the sauce, then add in parmesan cheese. Allow cream to simmer until cheese has melted.
- Add the cooked turkey meatballs back into the pan. Spoon sauce over the meatballs so they are well covered.
- Plate and enjoy!