Dijon Turkey Meatballs over Sautéed Spinach and Whole Wheat Pasta

August 3, 2012 by Kari Karch



preparation time
1 mins

cook time




1 pounds lean ground turkey

0.33 cup whole-wheat breadcrumbs dry

0.25 cup shallots finely chopped

1 egg

1 tablespoons Dijon mustard

1 tablespoons flat leaf parsley chopped

0.5 teaspoons salt

0.25 teaspoons black pepper

2 tablespoons butter

2 tablespoons flour

1.5 cup chicken stock

3 tablespoons Dijon mustard

1 teaspoons lemon juice

0.5 teaspoons salt

0.25 teaspoons pepper

1 tablespoons olive oil

1 pounds fresh spinach

1 clove garlic minced

1 pounds whole wheat fettucine pasta



To make the meatballs, preheat oven to 350°. In a large bowl, combine all meatball ingredients and form into one inch balls. Place on greased cookie sheet and bake for 20 minutes. While the meatballs are baking, make the Dijon sauce by heating the butter in a small sauce pot. Whisk in the flour and cook for 2 minutes. Slowly pour in the chicken stock and continue whisking. Bring to a boil and then turn down to a simmer. The sauce should begin to thicken. Add the remaining ingredients and keep heat on low. Boil pasta according to package directions. In a large skillet, heat olive oil and add garlic. Cook for one minute and add spinach. Wilt spinach. When the meatballs are done, add them to the spinach and pour Dijon sauce on top. Serve over whole wheat pasta.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.