This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.
Provencal Spinach Meatballs
- 1 28-ounce can tomato sauce
- 1/2 cup white wine
- 2 large shallots chopped
- 1 2-inch strip orange zest
- 1 teaspoon piment d’Espelette or paprika
- salt and pepper
- 1 10-ounce package frozen chopped spinach, thawed
- 2 large eggs, beaten
- 1 garlic clove, minced
- 2 1/2 pound ground turkey
- 1/2 cup plain dry bread crumbs
- 1/2 teaspoon herbes de Provence
- 1/4 cup all-purpose flour
- 2 tablespoon olive oil
- Heat up the olive oil in a deep pan over medium -high heat. Add the shallots and saute for a few minutes.
- Add the white wine and simmer for a few minutes more.
- Add the tomato puree, orange zest, and piment d’Espelette. Season with salt and pepper to taste. Let simmer on low heat.
- Meanwhile, place the spinach in a towel and squeeze out as much liquid as possible.
- In a large bowl add the turkey, spinach, eggs, bread crumbs, salt and pepper, and herb de Provence. Mix well and shape the mixture into 2-inch balls.
- Roll the meatballs lightly in the flour. Place it in the sauce.
- Cover and simmer on low for about 30 minutes. Or until the meatballs are cooked through. Stir occasionally.