Meat and Veggies Rolled into one....

Literally! Here you have spinach and ground turkey all in rolled into a moist meatball!


I made this recipe a few years ago when I first got Rachael Ray's 365: No Repeats. On a side note, how does this woman churn out so many cookbooks, be on her own talk show, travel for shows for the Food Network and still have a life with her husband? I swear she has a clone...or maybe time machine....


Anyway, back to the recipe. I really liked these meatballs and have made them many times. The original recipe is made with a Alfredo-like sauce but I wanted them a little on the lighter side. If you are a big fan of meatballs, she has many meatball recipes in this book: Chipotle Chicken Rolls, Turkey and Sage Rolls, Lamb and Feta Rolls Wingless Buffalo Chicken Rolls, Mexican Meatballs and the one I will highlight today are the Florentine Meatballs.

Florentine Meatballs
adapted from Rachael Ray's 365: No repeats

10 oz box frozen spinach, thawed, squeezed dry
1.3 lb ground turkey
3 Tbsp. onion, finely chopped
1 garlic clove, minced
1 large egg
1/4 cup milk
3 handfuls of crushed potato chips (I used Baked Lay's Barbecue)
1/4 cup grated Parmesan
1 tsp. kosher salt
1 tsp. freshly ground pepper
Olive oil for drizzling

Preheat oven to 400 degrees. Place meatballs on cookie sheet, drizzle with olive oil and bake for 20 minutes. Makes 24 golf ball-sized meatballs

Cook your favorite noodle....prepare your favorite sauce and serve how you see fit.

Here is a simple presentation of the meatballs with noodles and sauce.


Here is a casserole style way to make your meatballs. Sauce mixed with meatballs. Bake for 20 minutes until hot. Cover with shredded cheese. Garnish with French's onions.

Very moist and flavorful meatball!














These could also be made smaller and served as appetizers too!

Enjoy!