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Meet the Cook: Our children - ages 3,5,7 and 9 - call these "Gramby Meatballs" because the recipe came from my dear mother-in-law. It's a great way to make spinach palatable. I usually make a triple batch, bake them all and freeze the extras for a quick meal later. That's helpful since I'm also a part-time college professor. -Mimi Blanco, Bronxville, New York
This recipe is:
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Nutritional Facts 1 serving (3 each) equals 295 calories, 19 g fat (6 g saturated fat), 130 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 2 g fiber, 23 g protein.
Originally published as Spinach Turkey Meatballs in Country Woman September/October 1999, p31
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Reviewed on Jun. 26, 2011 by ltimberlake
I will probably ALWAYS make these meatballs now! My daughter and I made these the same time (she is out of state) and we compared notes after. Our families love them! I baked mine, she pan sauted. Both turned out to be delisious variations. She dropped hers into a pot of vodka sauce for the final stage of cooking and served over buttered egg noodles. Ours were straight up and served with a huge green salad and cob corn. Only needing something a little more savory, i fixed thenm again the next night and tweeked them slightly. I added a generouse handful of shreded parmesian and some onion powder, then pan seared them. Oh my goodness, this is the way to go.
Reviewed on Jan. 05, 2011 by MrsRoot
Very easy, very good. I made a couple variations due to what I did/didn't have on hand. I substituted garlic salt for seasoned salt, and diced fresh onion for grated onion. I omitted the tomatoes and served them atop angel hair pasta with a buttery seasoning and garlic bread. While the meatballs were pleasant in taste, it seemed to be missing something. At least for us. It needed a little kick or tangy spice. Maybe the seasoned salt would have taken care of that? Either way, my husband and I both enjoyed them with the pasta. I like that turkey is healthier, he likes that turkey is easier on his stomach. We both agree this is a great combination with turkey and spinach. I will be making these again, and trying to find the missing ingredient to satisfy our taste buds.
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