So if you haven’t noticed already, Sous Chef Bailey likes to sleep a lot. Normally when I come home from work he’s either slowly waking up from a nap, or too exhausted to even get up from his sleeping spot and he lets out a soft ‘meow’ to let me know where he is. Not surprisingly, because he sleeps most of the day he saves his energy to do wind sprints up and down the hallway from about 11pm-2am.
I don’t use Pinterest all that much anymore, but I do like to occasionally go on and pin some recipes that look like something I’d like to make! A few months ago I came across a delicious sounding recipe for turkey meatballs made with Marsala wine and a spinach pesto with walnuts. Wow! I love coming across a recipe that combines ingredients in ways I’ve never tried before. First, I loved the spinach walnut pesto. It was really good and an interesting switch from traditional pesto made with basil and pine nuts. Second, the turkey meatballs were amazing! I did make a few modifications, like omitting the diced fruit pieces for the meatballs and substituting apricot preserves. I think next time I’ll had a little more Marsala wine in there to enhance that flavor, but overall this is definitely something I’d make again.
-1 box frozen spinach, cooked (reserve 2 tablespoons for the meatballs)
-2 garlic cloves, minced
-1/4 cup toasted walnuts
-1/4 cup olive oil
-1/4 cup grated parmesan cheese
-1/8 teaspoon salt
-freshly ground pepper
-1/2 pound ground turkey
-2 tabelspoons Italian or plain breadcrumbs
-1/2 teaspoon onion powder
-2 large cloves garlic, minced
-1/4-1/3 cup Marsala wine (depends on how much you want)
-1 tablespoon apricot preserves
-2 tablespoons of the frozen spinach from above (cooked)
-2 tablespoons crumbled feta cheese
-1 egg, lightly beaten
-1/2 teaspoon salt
-Freshly ground black pepper
1. Add minced garlic and the walnuts to your food processor and pulse a few times. Add the spinach and pulse a few more times. Slowly drizzle in the olive oil until the mixture comes together. Remove the pesto from the food processor and add the cheese, salt and pepper, stir to combine. Serve over hot pasta using a little pasta water to loosen the sauce slightly if needed.
1. Preheat oven to 375.
2. In a mixing bowl, combine the turkey with the onion powder, minced garlic, Marsala wine, preserves, spinach, feta, salt and pepper. Add in the egg and the breadcrumbs and stir to combine. Form into meatballs and place them on a baking sheet and bake 15 minutes.
Source: Inspired Taste