Turkey Spinach Meatballs in Skinny Sunday Gravy

spinach- and garlic- spiked turkey, fresh tomato sauce, Parmesan finish

Serves 2 | Time to Table 25 minutes | Calories 632 | Category Gluten-Free | Allergens Dairy (Parmesan)Excellent Source of Potassium, Protein, Vitamin C, Iron + Vitamin A | Good Source of Fiber + Calcium

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Trust us and read through the entire recipe before you start cooking— you’ll be so happy you did.

What To Do:1. Line a baking sheet with foil and coat with a non-stick vegetable oil spray. Set aside.

2. Sauté Spinach: Roughly chop the spinach. In a medium sauté pan over medium heat, add 1 teaspoon olive oil, chopped spinach, ½ of the garlic, ¼ teaspoon salt and pinch of black pepper. Cook, stirring, just until spinach has wilted. Pour into a medium mixing bowl. Set sauté pan aside.

3. Preheat broiler.

4. Mix Meatballs: Add the turkey, ½ of the Parmesan cheese, ¼ teaspoon salt and heavy pinch of black pepper to the spinach mixture. Use your hands to mix. Scoop out mixture by the heaping tablespoon, shape into a balls (yields 12) and place on the prepared baking sheet 2-inches apart. Brush meatballs lightly with oil.

5. Cook Meatballs: Broil meatballs, turning as needed, until browned all over and cooked through (about 12 minutes).

6. Make Tomato Sauce: Into a blender, add ¼ cup olive oil, tomatoes, all but 2 pinches of parsley (save for garnish), ¼ teaspoon salt and pinch of pepper. Pulse just until blended but still chunky. Pour into the sauté pan. Stir in remaining garlic, ONLY ¼ teaspoon oregano, ONLY ¼ teaspoon crushed red pepper flakes, ¼ teaspoon salt, pinch of pepper and 2 tablespoons water. Cook over medium heat and bring to a boil. Reduce heat to low.

7. Add meatballs to the sauce. Stir to coat and simmer for 3 minutes.

To Serve: Ladle meatballs and sauce into bowls and sprinkle Parmesan over. Garnish with reserved parsley.

Equipment – Foil– Baking sheet– Chef ’s knife– Medium sauté pan– Spatula– Medium mixing bowl– Pastry brush– Blender

What You Need– Non-stick vegetable oil spray– Kosher or flake sea salt– Coarsely ground black pepper– ¼ cup plus 2 teaspoons olive oil– Water

What We Send– 1 ounce spinach – .6 ounce garlic – 1 tablespoon dried oregano – 12 ounces ground turkey– 12 ounces mixed cherry tomatoes– 1 teaspoon red pepper flakes– .5 ounce parsley– 1 ounce shredded Parmesan

Wine Pairings by @grapefriend Really, how often do you drink a white Burgundy? It’s perfect for this meatball!

Beer PairingsWe love a malty, forward-flavor beer with this dish like a Scottish ale, doppelbock, Vienna lager and English barleywine.

terraskitchen.comSure, our TK food containers are recyclable,

but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative

you are! Tag us in your photos with @terraskitchen and #terraskitchen.