Dinner: The Best Turkey Meatballs

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of The Best Turkey Meatballs

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

10 slices Bacon
2 lbs. Ground Turkey
3 small Red Chilis
1/2 medium Green Pepper
1 small Onion
1/2 tsp. Salt
1/2 tsp. Pepper
2 large Handful spinach
3 sprigs Thyme
2 large Eggs
1 oz. Pork Rinds

Instructions

1. We’ll be starting this recipe by cooking the bacon in full. Preheat your oven to 400F and then lay the bacon strips onto a baking sheet lined with foil. Cook this for 30 minutes.
2. While the bacon is cooking, start the prep for the meatballs. Take 2 lbs. of ground turkey out of the fridge and set aside. Dice 3 red chilis, 1 small onion, and 1/2 medium green pepper.
3. In a food processor, grind 1 oz. pork rinds into a powder and set aside.
4. Using the food processor again, grind 1 large handful of spinach and 3 sprige of thyme (stem on, or off).
5. Add all of the vegetables, pork rinds, and turkey to a large mixing bowl.
6. Mix together everything well so that the fillings are distributed evenly.
7. Add 2 large eggs to the turkey mixture and mix again well.
8. Once the 30 minutes are up, take the bacon out of the oven and set it aside. Drain off excess grease from the baking sheet and also set aside.
9. Form the turkey mixture into 20 meatballs and place them on the same baking sheet as the bacon. Cook this for 15-20 minutes, or until juices run clear.
10. Once the meatballs are done, begin to make your spinach “butter”. Add 1 handful of spinach, all of the rendered bacon fat, and the seasonings of your choice (read top of post for ideas). Process this mixture well until everything is combined and spinach leaves are no longer visible. Form the mixture into a “stick” of butter.
11. Serve meatballs skewered with toothpics. 1/2 piece of bacon per meatball and a pad of spinach “butter” under each.

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