This recipe is an easy way to sneak some greens into something other than a salad, and really doesn’t take much time or effort to prepare. And, while we didn’t do so this time around, you could start out with these as a basic recipe and use your imagination with different types of sauces to spread over these at the end of baking to change things up even more.
- 1-1/4 lbs ground turkey
- 8 cups loose baby spinach
- 1/4 cup coconut flour
- 1/3 medium red onion, minced
- 1 tbsp no salt seasoning blend
- 1 egg, beaten
Preheat the oven to 400 degrees. Start out with a medium sauce pan over medium-high heat. Toss in the spinach, then stir and cook until wilted and reduced down to a wet mass at the bottom of the pan. Transfer to a sieve or strainer and let cool, then squeeze out the excess liquid. Move over to a cutting board and roughly chopp up the wilted spinach.
In a medium mixing bowl, combine the chopped spinach with the beaten egg, coconut flour, onion, and seasoning. Add in the turkey and mix with your hands to combine fully – working like you are kneading bread dough. Shape the mixture into 2″ balls on a rimmed 15×10 baking dish (I used our stoneware pan here).
Serve them up with plenty of veggies for side dishes, and if you like, put some sauce of your choice on top as well. Personally, I like a little fresh salsa on these, or simply a couple of dashes of Frank’s Red Hot. And leftovers can be frozen if you like (or if you make a double-batch) and quickly heated up at a later time.