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Turkey Meatballs

(recipe, Zanne Miller)

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Used in Italian Wedding Soup, these meatballs are easy to make ahead and freeze.


  1. 2 garlic cloves, minced
  2. ⅓ cup finely chopped onion
  3. ½ cup finely chopped spinach
  4. 1 lb. ground turkey (breasts and thighs together, if available)
  5. ¼ cup pesto sauce (store-bought is fine)
  6. ¼ cup freshly grated Parmesan (optional)
  7. ½ cup breadcrumbs (optional)


  1. Mix all the ingredients together. Form into walnut-sized meatballs, place on ungreased baking sheets, and bake in a 350-degree oven for 15 minutes. Remove from the oven when done and add to the simmering soup.


Culinate editor's notes: You can use a food processor to mix all the ingredients together. Just be careful to use the pulse button, so you don't wind up overmixing the meat into mush.