Makes 4 meatballs


  • 200 grams of turkey mince
  • 3 cups spinach
  • 1 tbsp minced garlic
  • 1 tbsp Coconut Oil
  • 2 tbsp salsa picada (optional)
  • 1 tbsp pine nuts (optional)
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp cumin
  • 1/2 tbsp garlic powder


  1. Set oven to 190 degrees
  2. Measure out your portion of lean turkey mince. Season with onion powder, cayenne pepper, cumin and garlic powder. Mix in the seasoning with your hands.
  3. Make individual meatballs. We suggest 4, 50 gram meatballs.
  4. Set the cast iron skillet on the stove stop and place it on medium high heat. Add the coconut oil and the minced garlic.
  5. Cook the garlic until it becomes brown and then add in the meatballs.
  6. Roll the meatballs around the skillet until they are brown on at least 2 sides which should take about 3-5 minutes.
  7. Reduce the heat to low. Add 3 cups of raw spinach to the skillet.
  8. Cover the skillet with foil (or glass lid but foil is preferred) and cook for another 3 minutes on the stove top.
  9. Place the entire skillet with the foil on top in the oven and bake for 5-7 minutes – careful not to overcook the turkey.
  10. Remove from the oven and the spinach will be wilted and ready to eat.
  11. Add salsa and pine nuts.

Belinda’s stats: (per serve)

  • 336 calories
  • 43g protein
  • 3g carbs
  • 16g fat