Stuffed low fat meatballs with spinach and carrots for family members who are not fans of spinach or cheese. Actually they asked for more vegetables in the stuffing and less cheese.
1/2 pound ground beef(85% ground)
1/2 pound ground turkey breast
1/2 C Italian bread crumbs
1 t Italian seasoning
1/2 C cream cheese
3/4 C died provolone
1/2 C chopped spinach
1/2 C diced carrots*
1 garlic clove minced
1 t thyme
Salt and pepper
1/4 C Parmesan
1/4 pound butter cold diced
3 T herbs chopped
Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.
Combine meat, egg, bread crumbs, and seasoning in medium bowl.
Combine cheese,vegetables, and seasoning in small bowl.
Divide meat into 12 balls using cookie scoop. On parchment paper press the balls flat and add a teaspoon of stuffing and seal the meat around the stuffing.
Add 1 T olive oil and 1 T butter(I use herbed compound butter*) over medium high heat. Brown the meatballs. Add tomato sauce and cook for 12 minutes.
Add 4 quarts of salted water to boil. Add pasta and cook following package directions. Pour sauce and meatballs on pasta. Sprinkle Parmesan and serve.
*Carrots were microwaved for 1 minute