Sweet William is a pretty good eater, but I’m always excited to find a way to slip a green vegetable onto his plate. Here’s my latest success, a variation of Mark Bittman’s Meat-and-Grain Loaves with spinach (from Food Matters: A Guide to Conscious Eating). I make them without eggs so I don’t have to worry if Darling Fergus picks up a scrap that William has dropped under the table.
Sweet William’s Eggless Turkey Meatballs
(yields approximately 16)
10 oz. package of frozen organic spinach
1 c. bulgur
3 1/2 T. oil
1 lb. ground turkey (preferably antibiotic-free)
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp. ground cumin
freshly ground black pepper
1 tsp. baking powder
An hour before cooking, soak the bulgur in a bowl with 2-1/2 cups hot water. Defrost the spinach (but do not microwave it in its plastic bag).
Preheat the oven to 400 degrees. Evenly brush 1-1/2 tablespoons of oil onto a baking sheet.
Strain the spinach and roughly chop it. Put it in a mixing bowl. Add the ground turkey.
Add the onion, garlic, spices, and a sprinkling of salt and pepper.
Strain the bulgur and squeeze it dry in a dishtowel. Measure two cups and add to the bowl.
In a small bowl, mix 1-1/2 tablespoons water, 1-1/2 tablespoons oil, and 1 teaspoon baking powder. Add to large bowl.
Mix the ingredients with your hands. Form the mixture into balls that are slightly larger than golf balls and place them on the oiled baking sheet. Transfer to the oven and bake approximately 25 minutes, turning once.