Turkey Meatballs with Wilted Spinach
20 min209 kcal each
Garlicky extra-lean turkey meatballs on a bed of coconut-oil-wilted spinach with pico de gallo and toasted pine nuts. A quick protein snack.
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Plan this recipeIngredients
for 2 servings- Extra-lean ground turkey (99%)170 g
- Baby spinach90 g
- Garlic3 clove
- Coconut oil1 tbsp
- Pico de gallo2 tbsp
- Pine nuts1 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 15 min- Mix the turkey with a third of the garlic, salt and pepper and roll into 6 small balls.
- Heat half the coconut oil in a non-stick pan over medium heat and brown the meatballs on all sides until cooked through, 8–10 minutes; set aside.
- Add the remaining oil and garlic, then the spinach, and toss until just wilted.
- Plate the spinach, top with the meatballs, pico de gallo and toasted pine nuts.
- Keeps 3 days in the fridge. Reheat for 60 seconds.
Nutrition
per servingCal
209
Protein
22g
Carbs
4.71g
Fat
12g
Of 12g of fat per serving, 6.4g is saturated.
