One-Pan Turkey-Spinach Meatball Parm

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One-Pan Turkey-Spinach Meatball Parm

Servings 2 to 4 people

Ingredients

  • 1 pound ground turkey or chicken
  • 1 cup fresh spinach, finely chopped (about 1/3 cup after being chopped)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3   cup panko bread crumbs
  • 1 egg
  • 1 tsp kosher salt
  • 3/4  tsp garlic powder
  • 1 pinch red pepper flakes
  • 100% oil cooking spray
  • 2 to 3 cups  marinara sauce (depending on the size of your pan – you want the sauce to come about half way up the meatballs)
  • 4 ounces fresh mozzarella cheese, torn into large pieces

Instructions

  • Preheat oven to broil and place a rack on the upper rack of the oven.
  • Combine ground turkey, parsley, Parmesan cheese, panko bread crumbs, egg, salt, garlic powder, and red pepper flakes in a bowl.
  • Gently pack the meat into 8 to 10 meatballs. Gently, because if you handle it too roughly or pack to tightly, you’ll have tough meatballs!
  • Spray meatballs all over with cooking spray and arrange in a single layer in a 9 or 10 inch ovenproof pan or skillet (this can be a rectangular Pyrex or a nonstick skillet – it doesn’t matter as long as it’s ovenproof!).
  • Broil meatballs for 3 to 5 minutes or until golden brown on top.
  • Remove pan from the oven and reduce heat to 400°F.
  • Pour marinara sauce around the meatballs. Arrange mozzarella cheese over top. Return pan to oven and cook until cheese is lightly browned and a thermometer inserted near the center of a meatball reads at least 165°F, 10 to 15 minutes.
  • 1 pound ground turkey or chicken
  • 1 cup fresh spinach, finely chopped (about 1/3 cup after being chopped)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3   cup panko bread crumbs
  • 1 egg
  • 1 tsp kosher salt
  • 3/4  tsp garlic powder
  • 1 pinch red pepper flakes
  • 100% oil cooking spray
  • 2 to 3 cups  marinara sauce (depending on the size of your pan – you want the sauce to come about half way up the meatballs)
  • 4 ounces fresh mozzarella cheese, torn into large pieces
Author: Caroline Chambers

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