Meatballs are among the most loved and reworked recipes of all, they are made with meat, fish, legumes or vegetables. Fried or baked in the oven, or even stewed together with the accompanying sauces are always appreciated by everyone. We offer you the stewed turkey meatballs with potatoes, a tasty and satisfying second course, ideal for one family dinner, especially if you want to be sure that children also enjoy it.
Adding spinach to the mixture of these meatballs is a winning idea to let the little ones eat vegetables but also the older ones who are reluctant to eat green leaves. The meat used is turkey pulp: white, easily digestible And low in fat. White meat also for the meatballs with basil, steamed, and for the chicken nuggets in breadcrumbs with chips.
The stewed turkey meatballs with potatoes they are a complete dish, thanks to the presence of meat and spinach in the dough, proteins And vitamins, and accompanying potatoes, i carbohydrates. With the addition of a fresh fruit the lunch, greedy and healthy, it’s served.
OTHER TASTY RECIPES: Meatballs with sauce, Chicken meatballs, Meatballs with olives, Spiced meatballs with Tex-Mex sauce
How to prepare: Stewed turkey meatballs with potatoes
To start preparing stewed turkey meatballs with potatoes, start collecting the coarsely chopped bread in a bowl. Wet it with milk in sufficient quantity to soften it, without there being excess liquid. Let it rest for 5 minutes. Also add egg and mix everything with a fork
Wash, dry and coarsely chop the spinach. Skip them for a few minutes with a drizzle of oil and the garlic until soft. Squeeze them, if necessary, to remove any liquid residues and chop them with a knife.
Add them to the soaked bread, add the meat, Parmesan and mix well. Add salt, pepper and mix with your hands, possibly correcting the mixture with a spoonful of breadcrumbs (be careful not to dry it too much).
Shape into meatballs just over a walnut size and pass them quickly in the flour. Arrange them gradually on a floured cutting board. Clean the shallot and chop it with a knife. Brown it in a large, non-stick pan greased with a little oil. Also add the speck and brown.
Place the meatballs in the pan and brown them slightly by turning them gently. Then add the peeled potatoes, washed and cut into wedges, distributing them evenly. Cover flush with hot water.
Bring to the boil, cover with a lid and cook at a minimum for about twenty minutes, checking the cooking juices from time to time, which should never dry out (if necessary, correct with a drop of hot water). When the cooking juices appear creamy and the potatoes begin to fall apart, turn off the heat. Serve the stewed turkey meatballs with potatoes, finishing with a drizzle of oil and a sprinkling of chopped fresh parsley.