Spinach and Roasted Garlic Meatballs
I used this past weekend as a bit of a rest weekend to fully recuperate from last week’s flu and to just do some low-key stuff that makes me a happy girl.
Friday after work I rushed to the gym, where I spent a quick 45 minutes running on the treadmill, then hopped in the shower and ran to happy hour to meet my friend Erin. A buffalo chicken quesadilla and two beers later, I had most certainly negated my entire workout and was totally ready for bed.
Saturday morning I was up bright and early for a total body conditioning class at the gym. Now I remember why I’m not usually a fan of group exercise classes! Has anyone else felt utterly lost and stupid the first time they stepped foot in a class at the gym? Oy vey.
I only managed to get to class a few minutes before it started, so yours truly—the newbie—was stuck front and center. Now, either I’m not very coordinated or there are just a few moves that will take some getting used to, because there were definitely a couple times where I’d try, realize I was doing it totally wrong, and helplessly look around the room to watch others and figure it out (my main problem: I apparently have a hard time figuring out left from right. It’s hard when you’re trying to look in the mirror!). At one point the instructor even lost count, because he was trying to help me figure it out. How humiliating!
It mustn’t have been too scaring, because I am going to attend a 30 minutes abs class tonight, and I plan on going back to total body conditioning tomorrow night. I’m just trying to swallow my pride and stick with it, so I can hopefully get the hang of it. The workout was too good to give up on. I’ve been thoroughly sore for two days!
Even though I learned that total body conditioning might not be my strong suit (yet!), making delicious meatballs certainly is.
Once I started feeling better last week and felt I could transition away from chicken noodle soup and Gatorade, I used some leftover ground turkey to make myself some meatballs.
I’ve got a TON of spinach in the house (thanks to a green smoothie train I’ve been on) and I always have garlic on hand, so I thought some spinach and roasted garlic meatballs would be the perfect way to make a meal out of pantry staples. I was 100 percent correct. I chowed down on these for the remainder of the week, and was so sad to see them go. They are light, but packed with plenty of flavor and they are absolutely delicious on a bed of spaghetti and marinara sauce.
- 1 head roasted garlic
- 1 tablespoon extra virgin olive oil
- ½ pound lean ground turkey
- 1 cup chopped baby spinach
- 1 large egg, lightly beaten
- ¼ cup shredded parmesan
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 400F. Cut top ⅓ off of the garlic head in a straight line across and drizzle with the olive oil. Wrap loosely in foil and place on a baking sheet. Bake for 30 minutes, until soft. Let cool.
- Combine turkey, spinach, egg, parmesan, salt, and pepper. Squeeze garlic out of the heads and into the bowl. Mix until all ingredients are fully combined.
- Roll 1 heaping tablespoon of the mixture into a meatball. Place on a foil-lined baking sheet. Bake until cooked through, approximately 30 minutes.