Turkey And Spinach Meatballs - Cuisinart SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment Recipes

turkey
Make these meatballs ahead, roast and keep in the freezer. Reheat in your favorite marinara sauce
and serve with pasta for a quick and easy weeknight meal.
2 cups fi ne fresh breadcrumbs
3 cups milk (whole or reduced fat)
2 cups fi nely chopped onions
3 large eggs
1 tablespoon basil
1 teaspoon marjoram
1 teaspoon oregano
½ teaspoon freshly ground nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2½ pounds ground turkey (7% fat)
2½ pounds turkey sausage (hot or
sweet – may mix), casings removed
20 ounces frozen chopped spinach,
thawed, squeezed as dry
as possible
⁄
2
cup grated Asiago cheese
3
½ cup minced fresh Italian parsley
Makes about 50 meatballs
Place breadcrumbs and milk in the Cuisinart
bowl. Let stand 10 minutes. Preheat oven to 400°F. Line
baking sheets (jelly-roll type) with parchment or foil.
Add onions, eggs, basil, marjoram, oregano, nutmeg,
salt, and pepper to mixing bowl. Insert the fl at mixing
paddle. Mix on speed 2 until well blended, about 1 min-
ute. Add ground turkey, sausage, and spinach. Mix on
speed 1 for 1 minute to blend, then increase to speed
3 and mix until completely combined, about 2 minutes.
Scrape the bottom and sides of the bowl and paddle.
Add the grated cheese and minced parsley, then mix
on speed 3 until blended, about 1½ minutes.
Using a ¼-cup measure or a #16 ice cream scoop,
portion out meat mixture and shape into balls. Place
on prepared baking sheets about 1½ inches apart. Bake
meatballs for 20 to 25 minutes, until browned, turning
after about 12 minutes of baking. Let cool. Drain fat
from juices, discard fat. Juices may be added to
marinara sauce to reheat meatballs.
Reheat meatballs in your favorite marinara sauce.
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™ mixing