Spinach Feta Turkey Meatballs

New family favorite over here...served with a big salad, spaghetti squash for me (pasta for them), and garlic toast (sourdough for them, sprouted wheat for me).

And yes… I ate the toast. Ordinarily I never would have touched garlic bread at dinner. Recovering carb-hater over here, but I’ve learned something important: Carbs are NOT the enemy.

When you choose the right carbs and place them strategically with protein, fiber and healthy fats…they actually help you fuel workouts, balance hormones and get better results. Food freedom + smart fueling > Restriction!

OK now go make these because they are absolutely AMAZBALLS.

Ingredients

• 32 oz marinara sauce (store-bought works great)

• 1 tbsp olive oil

• 5 oz baby spinach

• 3 cloves garlic

• 1½ lbs lean ground turkey

• 1 large egg

• ½ cup breadcrumbs (regular or GF)

• ½ cup crumbled feta

• 2 tsp dried oregano (or Italian season)

• ¾ tsp salt

• ¼ tsp black pepper

• Fresh parsley (optional)

Instructions

1. Preheat oven to 375°F. Pour marinara into a large skillet or baking dish.

2. Heat olive oil in a pan over medium heat. Add spinach and cook until wilted. Stir in garlic and cook 30 seconds. Remove and roughly chop.

3. In a bowl combine: turkey, spinach mixture, egg, breadcrumbs, feta, oregano, salt & pepper. Mix gently (don’t overmix).

4. Roll into meatballs (about 2 tbsp each) and place into the marinara.

5. Bake 20–25 minutes until internal temp of meatball reaches 165°F.

Garnish with parsley and enjoy!