{"id":12011,"date":"2014-03-18T21:00:26","date_gmt":"2014-03-19T04:00:26","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=12011"},"modified":"2018-03-09T11:53:22","modified_gmt":"2018-03-09T19:53:22","slug":"baring-it-all-even-the-meatballs-greek-turkey-meatballs","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/baring-it-all-even-the-meatballs-greek-turkey-meatballs\/","title":{"rendered":"Baring It All, Down to the Turkey Meatballs"},"content":{"rendered":"

Here\u2019s the deal. Meatballs are not pretty. They\u2019re like most of us \u2013 dented on one side, browned but splotchy, hiding beneath a red sauce, and hoping everyone is distracted by the parmesan sprinkled over the top. \u00a0F that.\u00a0 Today, we\u2019re stripping it bare, because what do you have to hide? A meatball is a meatball, and done right, there\u2019s no shame in it.\u00a0 I\u2019m not your nonna and this isn\u2019t Sunday where we have all day to cook a gravy, so let\u2019s make some Greek-inspired, Spinach and Feta Turkey Meatballs.<\/p>\n

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Full disclosure, these are based on Rachael Ray\u2019s Florentine Meatballs<\/a>, which I\u2019ve made off and on since Food Network actually had cooking shows on the air.\u00a0<\/span><\/p>\n

What we have here is all the obvious Greek flavors \u2013 feta, oregano, onion, plus spanakopita\u2019s, well, spinach. If you\u2019re gonna be a turkey meatball, be flavorful. Be alive. Be tasty. Be salty, but not too salty. But don\u2019t you dare hide in a sauce.\u00a0 Don\u2019t ever (ever, ever, ever) be boring.<\/p>\n

Oh, but there\u2019s a formula to meatballs. And formulas, in cooking anyway, are…boring. \u00a0Please. Once you give these kefte (what, it\u2019s Greek for meatball?) a try, you\u2019ll want to start to tinker. And tinkering is never boring. It might be ill-advised. It might even be dangerous.\u00a0 But, whatever.\u00a0 You\u2019ll be within striking distance of Giada\u2019s turkey meatballs<\/a> with a handful of chopped Italian parsley in place of the spinach, parmesan in place of the feta and a squeeze or two of ketchup (go with Traina\u2019s Sun Dried Tomato Ketchup<\/a>, if you know what\u2019s good for you). Or go Asian with green onions, a little grated ginger and garlic, and a splash of soy sauce. But do me a favor, don’t douse them with teriyaki sauce. I beg you.<\/p>\n

Now, meatballs invariably mix in an egg. I never use egg with turkey. Dark meat never really seems to need it. If you use turkey breast, fine, add an egg. Whatever you do, don\u2019t ever be afraid. Meatballs to the wall, I say.<\/p>\n

\"Greek-inspired<\/a><\/p>\n\t\r\n\t

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Spinach & Feta Meatballs<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 35 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t