Vito Marcello’s Turkey Florentine Meatballs
Try some of Chef Vito’s recipes at home or go see him at Walgreens on Marginal Way in Portland this Friday and try the meatball sliders in person. This event benefits the Robbie Foundation so check it out!
Chef Vito’s Turkey Florentine Meatballs
1 lb. Ground Turkey
1/2 cup frozen spinach, thawed, drained, & chopped
1 large egg, beaten
1 cup seasoned bread crumbs
Freshly ground pepper
1/4 cup Romano cheese
2 Tbsp. water or chicken stock
1/4 tsp. garlic powder
Preheat oven to 375° / cover baking sheet with parchment paper or foil for easy clean up, set aside.
In large bowl combine all ingredients except ground turkey, mix well.Add Turkey and mix. If mixture looks to dry add more liquid. If it looks to wet add more bread crumbs. Basically you want mixture to be the right consistency to form a ball and stay together. (I find using my hands works best) now make 1-1/2 inch meatballs and place on baking sheet.
Bake @ 375° for 25 minutes internal temperature should reach 165º.
This recipe yields about 2 dozen meatballs, depending on how large you make them. Serve them with your favorite pasta sauce.
“Easy to make Meatball Florentine Sliders”
Take florentine meatball mix meatball and roll flat out on a flat sheet pan to 1 inch in height .
Using a round cookie cutter 2.5 inches around and 1 inch high fill with meatball mix to just under the top of the cutter place sliders on sheet pan make 12 sliders.
Bake at 350º for about 20 minutes or the temp of the sliders are at 165°.
Take a slider-bun or small roll slice down the middle and add to the bottom of the roll Chef Vito’s Tomato Basil Marinara sauce or for a spicy hot slider add Vito’s Fra Diavolo then add the meatball slider more sauce your favorite Italian cheese mozzarella or provolone or a sharp grated cheese a touch of sauce & serve.
This recipe yields 12 sliders.
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