Tuscan Chicken Meatballs, Artichoke, and Spinach Skillet: SRC

Hey, hey Secret Recipe Club Fans!

This month I got to whip up something amazing from Diana’s blog, A Spoonful of Luxe.  What a fabulous blog name!  I just love it!  And once you click over there, be prepared to stay for a while, drooling over the delicious recipes and beautiful photos!

Diana has been cooking since childhood, eventually moving into the Bed and Breakfast industry and then into Marketing.

I had such a difficult time choosing a recipe to feature today, because they were all so amazing (I have soooo many bookmarked, watch for some more in the future!)  In the end, I made the Tuscan Chicken Meatballs (though I used turkey, because the ground chicken at the grocery store looked positively vile the day I was shopping), because the boys are huge meatball fans and I always love a recipe the whole family can enjoy!  I loved that the recipe was tasty, light, and quick – perfect for a school night!

Thank you, Diana, for fantastic recipe!

Tuscan Chicken Meatballs, Artichoke, and Spinach Skillet

Adapted from A Spoonful of Luxe

1 lb ground chicken or turkey

1 egg

¼ cup bread crumbs

Salt and pepper

1 tbsp extra virgin olive oil

1 small yellow onion, chopped

1 rib celery, diced

1 small zucchini, chopped

2 cloves garlic, minced

Dash each dried basil, oregano, marjoram, & rosemary (or ½ tsp Italian seasoning)

1 can artichoke hearts, drained

1 can diced tomatoes, drained

½ cup chicken broth

1 tbsp lemon juice

9 oz fresh spinach

Combine the ground turkey, egg, bread crumbs, and salt & pepper.  Form into approximately 24 balls.

Heat ½ tablespoon oil in a large skillet over medium heat.  Add the turkey meatballs and cook until browned and cooked through completely.  Remove from skillet and set aside.

Add the remaining oil, followed by the onions and celery.  Cook until tender, then add the garlic and zucchini and cook for 2 minutes.

Stir in the herbs, artichoke hearts, tomatoes, and chicken broth and bring to a boil.

Add in the lemon juice, spinach, and turkey meatballs and simmer until the spinach is wilted and meatballs are heated through.

Serve over pasta (I used Parmesan Noodles) and top with additional parmesan cheese.

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