Remember how I ranted about winter back in October when we got that freak blizzard and went on and on about how much I hate the cold and hate the snow. Well, it’s definitely true but, from the first cold snap through the holidays I can tolerate it. When you grow up in New York, it’s supposed to be cold during Christmas. Come January 1st though, I’m ready for spring. I want tulips, budding trees, insane pollen allergies, and warm weather.
Today’s high is forecast for 23.
That is not spring.
So, what do you do when you want spring but mother nature isn’t cooperating?
You make it in your kitchen!
Now, I don’t really associate meatballs with spring, but hear me out. It’s about the flavor in these meatballs and the dipping sauce that goes with them. These are no tomato sauce simmering, Sunday pasta kind of meatballs. They’re bursting with lemon, lime, spinach, yellow peppers and fresh parsley.
Sound more springy?
These would make awesome party appetizers, go perfectly on top of some pasta using the avocado dip as a sauce or, just plain as the protein component in a normal meal. I ate them with an apple for lunch yesterday. Totally normal.
Spring has sprung….in your mouth at least. Only 79 more days to go.
- 1 lb. ground turkey
- 10 oz. frozen spinach, thawed and drained
- 1 yellow pepper, diced
- 1 clove garlic, minced
- 1 small yellow onion, diced
- 2 tablespoons extra virgin olive oil, divided
- ½ teaspoon red pepper flakes
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- zest of 1 lemon
- 1 tablespoon lemon juice
- salt & pepper
- 1 ripe avocado
- zest of 1 lemon
- zest of ½ a lime
- juice of ½ a lemon
- juice of ½ a lime
- 2 tablespoons of fresh parsley, chopped
- 1 clove of garlic, minced
- 2 tablespoons sour cream
- pinch of cayenne pepper
- salt & pepper to taste
- Preheat oven to 350 degrees.
- In a large skillet over medium high heat, saute onion, shallot and garlic with 1 tablespoon olive oil for 3-5 minutes until softened.
- Add peppers and red pepper flakes and saute for another 2-3 minutes. Remove from heat.
- Combine onions, pepper, garlic mixture in a large bowl with turkey and spinach.
- Add remaining ingredients and mix together, using your hands if necessary.
- Roll into balls, just slightly larger than golf ball size and set aside.
- Heat remaining tablespoon of olive oil over medium high heat in skillet.
- Place meatballs in skillet and pan fry for 2-3 minutes on each side until browned.
- Once meatballs are browned, place on a baking sheet that’s been lined with foil and sprayed with baking spray.
- Bake for 18-20 minutes until fully cooked through.
- Combine all ingredients in a small bowl and mash together with a fork (or use a food processor) until fully mixed.