Spinach and Feta Turkey Meatballs

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  4 oz Spinach
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Ground Turkey, 99% Lean
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  0.5 cup Bread Crumbs, Dry, Plain
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  0.3 tsp Garlic powder
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  Freshly cracked pepper ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 Egg, Whole, Large(44g)
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  2 oz Cheese, Feta, Crumbled

Instructions

1. 1Roughly chop the fresh spinach. Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the chopped spinach with a pinch of salt and sauté 3–4 minutes, stirring occasionally, until fully wilted and any excess moisture has evaporated. Transfer to a plate and let cool slightly.
2. 2In a large bowl, combine the bread crumbs, garlic powder, salt, and pepper. Lightly whisk the eggs, then add the whisked eggs, ground turkey, cooled spinach, and crumbled feta to the bowl. Mix with your hands until evenly combined, about 1–2 minutes—do not overmix.
3. 3Shape the mixture into 24 meatballs, approximately one heaping tablespoon each. Place them on a parchment-lined plate.
4. 4Wipe out the skillet and add 1 tablespoon of fresh olive oil. Heat over medium heat 1–2 minutes until the oil shimmers and moves freely across the surface.
5. 5Add half of the meatballs (about 12) to the hot skillet in a single layer. Cook 6–8 minutes total, turning every 1–2 minutes with a spoon or spatula, until deeply browned on all sides and the internal temperature reaches 165°F when checked with a meat thermometer. Transfer to a clean bowl.
6. 6Add the remaining 1 tablespoon of olive oil to the skillet and repeat step 5 with the second batch of meatballs, cooking 6–8 minutes until browned and cooked through.
7. 7Divide all meatballs evenly into 4 airtight containers while still warm. Cool to room temperature before sealing and refrigerating for up to 4 days.
8. 8Serve with your preferred sauce over pasta, rice, or roasted vegetables.