I developed this recipe for my son who doesn't eat gluten. The rice cakes are a perfect binder and the spinach and flax seeds provide lots of vitamins and omega-3 fatty acids. This is a wonderful way to "sneak" in some great nutrients for your family.
Recipe by Rori Trovato; photo by Luca Trovato
|2 rice cakes (unflavored), broken into large pieces||3/4 teaspoon black pepper|
|3 large garlic cloves, minced||1 large egg, slightly beaten|
|2 tablespoons minced baby spinach leaves||1 chicken bouillon cube|
|2 tablespoons minced basil||1 tablespoon butter or organic margarine (I use Earth's Balance)|
|1 tablespoon flax seeds||3/4 pound whole wheat pasta|
|1 pound ground turkey||Grated Parmesan for serving|
|1 teaspoon kosher salt|
In the bowl of a food processor, combine the rice cakes, garlic, spinach, basil and flax seeds. Pulse until very fine, scraping down the side of the bowl when needed. Remove and place in a large bowl. Add the turkey, salt, pepper and egg. Mix until just combined; don't overwork. Pinch off pieces of the mixture and roll into 1-inch balls.
Meanwhile, dissolve chicken bouillon cube in 2 cups of hot water, set aside. Heat a large nonstick saute pan over medium-high heat and coat the bottom with cooking spray. Brown the turkey balls in batches if needed; don't overcrowd the pan. This should take about 15 to 25 minutes.
When the meatballs are browned, return them to the pan and add the reserved chicken bouillon broth. Reduce the heat and allow to simmer until cooked through, about 10 minutes. Adjust the seasoning of the broth with additional salt and pepper if needed.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to manufacturer's instructions. Toss the pasta with the butter and some of the broth. Add the turkey balls and as much broth as you desire. Garnish with a sprinkling of grated cheese and serve immediately.
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