This time of year is when fresh foods from the garden start to come in, and they just don’t let up from here on in. This fabulous recipe for Cheese and Spinach Turkey Meatballs is one that features freshly clipped herbs from our garden. The fresh flavour in this dish is perfect for those increasingly warm spring and summer nights, and stuffed full of veggies and healthy protein.

Turkey meatballs are one of my favourite dishes to make for dinner. I love them because, as a parent, there is literally no limit to the amount of good stuff you can throw into your meatball mix. These meatballs turned out really well, and made me want to share them with you guys this week as our Food Is Fuel Meal Idea for Shedding the Processed Life.

You will need:

1 lb extra lean ground turkey
1/2 medium white onion, finely chopped
1/4 cup spinach, chopped to desired consistency
1/2 tomato chopped fine
2 cloves garlic chopped fine
1 egg
1 1/2 cup homemade breadcrumbs
Fresh Basil and Oregano or whatever spices you prefer
1/2 cup cheddar and mozza cheese

Combine all ingredients except cheese and breadcrumbs. Mix very well.

To make breadcrumbs, simply cut bread into cubes and bake for 20-30 minutes at 300 degrees.

Then pulse in the food processor once they are golden brown.

Add breadcrumbs and cheese and mix, then form into meatballs.

Bake at 300 for an hour, and serve with salad. These were so tasty, I can’t wait to make them again! You can add salt to yours if you feel you want to, but I found the cheese added enough salt to these meatballs.