Turkey Spinach Meatballs

Do you like meatballs? I do. As a matter of fact,  I *love* meatballs! When they’re moist and tender and loaded with yummy veggies, they are a tantalizing taste to behold. And so versatile…spaghetti and meatballs with my Easy Quick Spaghetti Sauce, Meatball Sub Casserole, Meatball Sub Soup, and much more.

When I make meatballs, I usually make a lot at one time, cook them, then bag in meal size portions and freeze. When supper time comes and I may not have anything planned (why not? am I not a “lady of leisure” at home? Hahaha), I can pull out a bag of meatballs, nuke in the microwave for a few minutes to thaw, and make meatball subs within about 30 minutes.

Yes, I *love* meatballs.

So, let’s get cooking!

Prep your veggies: dice the onion and carrots (small!) and mince the garlic. Place the spinach in a bowl with about ½ c or so water, cover with plastic wrap, and microwave for 2 or 3 minutes, then chop slightly.

Place all the ingredients in a large bowl and mix together. This really is easier done with your hands than with a spoon. Use a 1 oz scoop to portion out evenly, then roll if you’d like. If you don’t have a scoop, just use a spoon and make them to the size you’d like and roll. My sweet daughter Megan loves to help roll the meatballs with me.

Place on a sheet pan, and bake at 350° for about 30 minutes for the 1 oz size; adjust cooking time as needed for larger or smaller meatballs.

We made meatball subs with wheat sub rolls from the thrift bread store. They’re to-die-for tasty, quick, easy, nutritious, and not expensive. Enjoy! ~TMMF

Turkey Spinach Meatballs

1 ½ lb ground turkey
1 md Vidalia onion
3 cloves garlic
2 carrots
5 oz fresh spinach
1 ½ c bread crumbs
2 eggs
1 ½ tsp salt
1 tsp black pepper

Quick Turkey Chili

This has got to be the quickest chili recipe I’ve ever met. I love me some chili, and I’ve always loved my recipe for Crock Pot Chili, that cooks overnight for a Sunday lunch. That one is so easy too, and it doesn’t take long to throw together in the slow cooker. But when you need something to make and it’s almost supper time, and you want chili, this recipe is perfect and so stinking good!

When I made this, I had Megan helping me. I set her to work cutting the celery while I did the rest of the veggies. It’s a great recipe for littler children to help with because you can set them up with the celery or the green bell pepper (core it and slice into strips for them to dice) and by the time you’re finished with the rest, they’re usually done.

The only thing I’d do differently the next time I make this is add one or two carrots, diced. I add it to spaghetti sauce and it goes well with that, and boosts the nutrition. It’s a great way to add more vitamins, fiber, and so on.

So, anyhoo, let’s get cooking!

Dice the Vidalia onion, green bell pepper, and celery (do a carrot too!). Mince the garlic.

In a large saucepan, brown the ground turkey with the vegetables.

Add the diced tomatoes, tomato paste, beans, sugar, and spices. Stir thoroughly to blend in that tomato paste.





Bring to a boil and then turn the heat down to simmer. Cook for 45 minutes to an hour, and it’s done!

Serve with sharp cheddar cheese and/or sour cream…we like both on ours! Enjoy! ~TMMF

Quick Turkey Chili
    (serves 6-8)

1 lb ground turkey
½ green bell pepper
½ Vidalia onion
1 ½ stalks celery
3 cloves garlic
1 28 oz can diced tomatoes
1 14 oz can diced tomatoes
1 6 oz can tomato paste
2 cans light red kidney beans
1 can black beans
2 Tbl sugar
½ tsp ground cumin
1-2 Tbl chili powder
½ tsp black pepper
1-2 tsp red pepper flakes (optional)

Baked Stuffed Turkey Rolls

Okay, so…this is a recipe I came up with simply out of sheer desperation. I needed to make something for supper one night, and the fish that I had planned just wasn‘t to be. Because there wasn‘t any. The supper hour was looming ever nearer. When I saw the package of sliced turkey breast in the freezer, it came to me in a flash. And this is what I came up with:

Dice the onion and celery, and sauté in the butter until tender. Fry up the bacon at the same time.






While those are cooking and making the house smell absolutely wonderful, cube the bread. You can use the 14 slices of bread, or you can use anything you have on hand to measure the equivalent. I frequently use leftover bags of lone hot dog buns, hamburg rolls, or “bread bums.” That’s what we call the end slices of bread loaves. ;)

When the bacon, celery, and onions are cooked sufficiently, add to the cubed bread in the bowl.

Add ½ cup of the chicken bullion, the salt and pepper, and the poultry seasoning. Mix well.

Taking about 1/3 cup of the stuffing with your hand, place in the middle of a slice of the turkey, and roll the turkey around it.

Place the turkey rolls in a 13 X 15” baking dish (greased with cooking spray).

In a bowl, use a whisk to mix the cream of chicken soup with the other ½ cup of chicken bullion.

Pour evenly over the stuffed turkey rolls in the baking dish.

Bake at 350° for about 45 minutes. Serve with some Rosemary Potatoes and a veggie. Enjoy! ~TMMF

Baked Stuffed Turkey Rolls

20 oz sliced turkey
14 slices bread
½ lb. bacon
1 stalk celery
½ small Vidalia onion
3 Tbl butter
1 c. chicken bullion, separated
   (1 c. hot water and 1 bullion cube)
½ tsp. salt
½ tsp. black pepper
½ tsp. poultry seasoning
1 can cream of chicken soup