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Description
Oven-baked meatballs featuring ground pork and turkey mixed with dried apricots, fresh basil, spinach, and garlic for a savory, high-protein breakfast option.
Ingredients
- 1 lb ground pork
- 1 lb ground turkey or ground chicken
- 4 cloves garlic, minced (about 1 ½ tbsp)
- 1 ½ cups finely chopped fresh spinach
- ⅓ cup finely chopped fresh basil leaves
- ½ cup finely diced dried apricots
- 1 tsp fine salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a spacious mixing bowl, combine the ground pork, ground turkey (or chicken), minced garlic, finely chopped fresh spinach, fresh basil leaves, dried apricots, salt, and pepper.
- Using your hands or a sturdy spoon, mix the ingredients thoroughly until they are well combined.
- Form the mixture into 22-24 meatballs, using a 3-tablespoon scoop for consistent sizing. Arrange the meatballs on the prepared baking sheet, leaving some space between each one to allow for even cooking.
- Bake for 15-18 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C).
- Serve warm as a high-protein breakfast or snack. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safety.
- These meatballs are versatile and can be served with eggs or in a breakfast bowl.
- Substitute ground chicken for a lighter option if preferred.