This comforting, rustic one pan meal is simple to prepare, serve, and clean. It's the perfect weeknight meal!
Anyone else still working through their apples from apple picking?? Here's another delicious recipe to add to your line-up!
I love a beautifully rustic one-pan skillet meal. This recipe is simple to prepare, easy to serve, and quick to clean up. You can multitask by preparing the vegetables as your meatballs quickly bake in the oven, and then serve the finished dish right out of your cast iron or other pan over a trivet or kitchen towel.
This is comforting and ideal as a weeknight meal, leftovers for lunching, and a creative and savory way to put those apple from your apple picking adventure to savory, protein packed, hearty use. Be sure to tag @threebirdsonestove if you try this out at home!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 4
Ingredients
For the Turkey Apple Meatballs:
1 pound ground turkey meat
1 egg
¼ cup olive oil
½ freshly grated Parmesan or Pecorino cheese
½ cup almond flour
1 teaspoon garlic powder
1 pound apples, peeled and cut into small cubes
Kosher salt to taste
Freshly ground black pepper to taste
For the Skillet Veggies:
¼ cup olive oil
1 pound mushrooms (I love a a meaty oyster/shiitake mix), washed and dry
1 shallot, thinly sliced
7 cups raw spinach, rinsed and dry
Kosher salt to taste
Freshly ground black pepper to taste
Fresh parsley for garnishing
Directions
Preheat the oven to 350 degrees F.
For the Meatballs
Add all of the ingredients to a large bowl and mix together using your hands until well combined.
Using an ice cream scoop or a tablespoon, form 9 meatballs on a parchment paper lined sheet pan.
Bake for 20 minutes, flipping the meatballs with tongs halfway through the cook time.
Remove from the oven and place aside while the veggies are being prepared, or transfer to the skillet (instructions below).
Prepare the Skillet Veggies While the Meatballs Bake
Heat olive oil over medium heat and add the mushrooms. Saute for about 5 minutes, stirring occasionally, until they begin turning golden, and then add the shallot. Stor frequently. Once the shallot is translucent and the mushrooms are golden brown, 5-7 minutes, reduce heat to low and add the spinach. Cover for 2-3 minutes while the spinach begins to wilt. Uncover and use tons to gently combine until the spinach cooks down and is completely wilted. Remove from heat.
When you remove the meatballs from the oven, use tongs to transfer them to the skillet, placing them on top of the veggies.
Top with the grated cheese and garnish with fresh parsley. Serve warm.
