1 tablespoon olive oil
3 medium Portobello mushrooms, finely chopped
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup finely chopped baby spinach
1 pound ground turkey
3 ounces Cabot Lite50 Sharp Cheddar, grated (about ¾ cup)
½ cup unseasoned, fresh or dry breadcrumbs
⅓ cup Cabot No Fat Cottage Cheese
1 envelope Knorr Pesto Sauce Mix
1 large egg, slightly beaten
Salt and ground black pepper to taste
1 (24-ounce) jar marinara sauce
¼ cup red wine
4 large basil leaves, chopped
PREHEAT oven to 350ºF.
HEAT oil, in large skillet, over medium heat. Add mushrooms, onions and garlic and cook, stirring, until tender, three to five minutes.
ADD spinach and cook for another minute. Set mixture aside to cool.
COMBINE in large bowl, turkey, cheddar, breadcrumbs, cottage cheese, pesto sauce mix, egg and cooled vegetable mixture. Season mixture with salt and pepper. Form into one-inch balls and place on parchment-lined baking sheet.
BAKE for 20 to 25 minutes or until cooked all the way to center.
In medium saucepan, bring marinara sauce and red wine to simmer; let cook for about 15 minutes. Gently stir in meatballs. Serve in chafing dish to keep warm. (Alternatively, cover and refrigerate for up to two days, reheating gently when ready to serve.)
Recipe courtesy of Candace Karu, Cabot Lifestyle Commentator and Favorite Foodie.