By now we should know how obsessed I am with oven-baked meatballs. They always seem to come out so juicy, take no time to make, and allow me to experiment with all sorts of flavor combos. That whole “always juicy” bit made me want to play around with ground turkey, which has a tendency to dry out. I flew by the seat of my pants with this one, essentially making up the recipe as I went along. They came out great and work well as meatballs but are equally as tasty when baked patty-style and served as a burger, on a pretzel bun, natch.
In a bowl, mix 1 lb ground turkey, 1/2 package of thawed and drained chopped spinach, 2 oz crumbled goat cheese, 1 tbsp red pesto, and seasoning (I don’t remember but assuming I sprinkled garlic, salt, paprika, and oregano in there). Cook at 400 (on a silpat) for about 20 minutes. Assemble on a pretzel bun with lettuce, tomato, and some red pesto mayo (made by simply mixing some of that red pesto into mayo.
Burgers not on the grill are…real downers. BUT! If you make a meatball-style “burger” and mix the meat with things like cheese and sauce to keep it from drying out, you can totally get those burger vibes indoors without setting off the smoke alarm. And since my beau thinks sandwiches are strictly for lunchtime, I can confirm that these totally work as meatballs if you want to ditch the bun.
Peaches to Apples 