These turkey meatballs with avocado are packed with spinach for a healthy meal or appetizer.
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.
TWO-THREE.
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 (for that, try these cheddar stuffed turkey zucchini meatballs with tomato sauce). They’re bursting with lemon, lime, spinach, yellow peppers and fresh parsley.
Sound more springy?
The avocado dip is basically a mock guacamole with more of a citrusy flare to complement the meatballs.
You can put it on the meatballs or you can eat it straight with a spoon.
Both are fine.
These would make awesome party appetizers, go perfectly on top of some pasta using the avocado dip as a sauce or, just served 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.
Worried about how to know when ground turkey is fully cooked? Check out this simple guide on how long to cook ground turkey for all the tips and tricks.
Turkey Meatballs with Avocado Citrus Dipping Sauce
Ingredients
For the Meatballs
- 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
- 1/2 teaspoon red pepper flakes
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- zest of 1 lemon
- 1 tablespoon lemon juice
- salt & pepper
For the Avocado Dipping Sauce
- 1 ripe avocado
- zest of 1 lemon
- zest of 1/2 a lime
- juice of 1/2 a lemon
- juice of 1/2 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
Instructions
For the Meatballs
- 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.
For the Avocado Dipping Sauce
- Combine all ingredients in a small bowl and mash together with a fork (or use a food processor) until fully mixed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
These look amazing… I stumbled upon your blog accidentally and already love it. Can’t wait to follow along!
Those little balls topped with the dip….I could lick off just the tops, kind of like i do with frosting on cupcakes :)
Come to mama!!!! I swear…can I come live with you??? I love everything you make…swoon!!
xxoo
Those look delicious!!
I just had meatballs for breakfast haha. These look great, love the little topping idea!
It’s like the first real cold day of the year here. I’m not complaining. It’s been down right balmy all through December. It’s about time it started feeling like winter.
I love the flavors in these meatballs! I’m going veggie this month, but I could see these working with lentils or some vegan sausage. Anything to get that avocado sauce – I think I could eat it by the spoonful.
Definitely. Even if you just ate the sauce with crackers, it’s worth it ;)
I actually like turkey meatballs over beef.
I think these would be great in burger form too!
I guess I shouldn’t have complained this morning lol, it was 28 degrees here but our high today is 35. So a tad bit better than y’all…so now I’ll shut up ;)
These look delicious! I love the lime flavor you added in, it’s one of my fav flavors when it comes to “spring” flavors. Cute flip flop forks..definitely can’t wait to wear those again!
I’m thinking veggie burgers with these ingredients and this sauce… I love anything involving avocado.