It seems that all of us DMAer’s have stayed true to our New Year’s resolution of healthier eating, and thanks to Pinterest, the inspiration is endless. We found a beautiful picture of turkey and spinach meatballs that we thought were a perfect chance to whip out our aprons and see what we could throw together for a team lunch. Of course, cooking at the DMA office always means a little improv since we cook without a stovetop and, well, we like to make every dish our own. We wouldn’t say this is the fastest Office Eats we’ve ever prepared, but it was worth the effort and will surely be replicated at home. Note: In your home kitchen, step 1 and step 2 can be done in a sauté pan.

Ingredients:

2 T Olive Oil

2 green onions

2 garlic cloves, finely chopped

1 t salt

¼ t red pepper

½ t dried oregano

½ bag fresh spinach, chopped

2 T Worcestershire

1/3 c chicken broth

½ c fresh shredded parmesan

¾ c bread crumbs

2 large eggs

2 lbs ground turkey

Directions:

1. Preheat oven to 400 degrees F. In the toaster oven pan add olive oil, onion, garlic, salt, pepper, and oregano. Cook for approximately 7 minutes until onions and garlic become tender.

2. Add spinach to pan with Worcestershire and chicken broth. Mix well and cook for 7 minutes.

3. Remove from oven and use slotted spoon to remove vegetables from remaining liquid; liquid can then be discarded.

4. Combine in a large bowl, turkey, bread crumbs and egg. Add onion/spinach mixture and thoroughly combine. Create 1 – 1 ½” meatballs and place back on oven pan.

5. Bake about 20 minutes or until the internal temperature reaches 160 degrees F. Remove from oven and enjoy.

The recipe yields about 36 delicious, mouth-watering meatballs that will have you going back for seconds. And it’s waist-friendly without sacrificing lots of great flavor. We hope you give this recipe a try and let us know you did.