Servings: 22-24 meatballs 1x
Ingredients
- 1 lb ground pork
- 1 lb ground turkey or ground chicken
- 4 garlic cloves, minced (1½ tablespoons)
- 1½ cups finely chopped fresh spinach
- ⅓ cup finely chopped fresh basil leaves
- ½ cup finely diced dried apricots
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the ground pork, ground turkey (or chicken), garlic, spinach, basil, dried apricots, salt, and pepper. Use a large spoon or your hands to mix the ingredients together until well combined.
- Using a 3-tablespoon scoop, form the mixture into 22-24 meatballs. Place the meatballs on the prepared baking sheet, leaving space between the meatballs for even baking.
- Bake until the internal temperature of the meatballs reaches 165°F, 15-18 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let meatballs cool completely then place in a freezer-friendly container and freeze for up to 3 months.
Nutrition Information
- Serving Size: 1/6 of the recipe (4 meatballs)
- Calories: 312
- Fat: 18 g
- (Sat Fat: 6 g)
- Sodium: 327 mg
- Carbohydrate: 9 g
- (Fiber: 1g
- Sugar: 6 g)
- Protein: 26 g
- Cholesterol: 97 mg