• 1 1/2 Pounds Ground Turkey
• Olive Oil
• 4 oz Fresh Baby Spinach
• 1 Egg
• 4 oz Ricotta Cheese
• 1 1/2 Cups Panko Breadcrumbs
• 1 Tbsp Salt
• 1 Tsp Poultry Seasoning
• 1 Tsp Dry Basil
• 1 Tsp Dry Garlic
• 3-4 Garlic Cloves Minced
• 1 Cup White Cooking wine or Chicken Stock
• 1 Cup Heavy Cream
• 1 Pint Cherry/Grape Tomatoes
• 1/4 Cup Parmesan Cheese Grated
• Salt and Pepper
• 2 Tbsp Butter Cold

Method-

In a large skillet, heat a little olive oil over medium heat. Sautee spinach until wilted and drain well.

Mix together the turkey, spinach, egg, ricotta, breadcrumbs and seasonings in a large bowl.

Shape into meatballs. Heat the skillet over medium high heat and brown the meatballs on all sides. Add garlic and cook for 5 minutes. Add white wine or chicken stock and allow it to cook down, stirring often. Add heavy cream and tomatoes. Bring to a simmer. Once tomato skins have “popped” remove from the heat and add the cheese and butter. Stir until melted.

Serve and enjoy!

Serves 4-6