Here’s a secret way to sneak a portion of health onto your child's plate! 'Forest Power Balls' are delicious, juicy, and incredibly tender turkey meatballs, in which we cleverly hid two super vegetables: spinach and broccoli. Thanks to very fine chopping, the green ingredients become almost imperceptible in texture, while giving the balls a beautiful, intriguing color and plenty of nutritional value. This dish was created with picky eaters in mind, for whom eating vegetables can be a challenge. Baking instead of frying makes them lighter and healthier. Served with a velvety, 'mysterious' green yogurt sauce, they create a fairy-tale composition that encourages eating. It's the perfect lunch that combines great fun, delicious taste, and valuable vitamins.
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Start by preparing the oven. Set it to 180°C with the convection function (or 200°C without convection, top and bottom heat). Line a large baking tray with parchment paper. This will prevent the balls from sticking and make cleanup easier.
Thoroughly wash the broccoli under running water. Cut off the tough stem and divide the rest into smaller florets. Place the florets in a food processor or blender. Pulse for about 15-20 seconds until the broccoli is chopped into very small pieces, resembling couscous or rice. Transfer the chopped broccoli to a large bowl.
Thoroughly rinse the spinach in a colander to remove any sand. Dry it with a paper towel. In a dry skillet, heat the spinach over medium heat for 2-3 minutes, stirring until the leaves 'wilt' and significantly reduce in volume. Remove from the skillet, squeeze out excess water with your hands, and chop very finely with a knife on a cutting board. Add to the bowl with the broccoli.
Peel the onion and grate it on a fine grater directly into the bowl with the vegetables. You can also use a food processor. Add the ground turkey to the bowl, crack in the egg, add the breadcrumbs, salt, and pepper. If using, also add the grated Parmesan now.
Now the most important step – kneading the mixture. Wash your hands thoroughly. Put your hands in the bowl and start kneading all the ingredients, just like dough. Knead for about 2-3 minutes, until the ingredients are perfectly combined and the mixture becomes smooth and firm. Well-kneaded mixture is the guarantee of juicy balls.
Prepare a small bowl of cold water. Wet your hands in the water before shaping each ball – this will prevent the meat from sticking to them. Take portions of the mixture (about one heaping tablespoon) and roll them in your hands, forming neat balls the size of a walnut. Place them on the prepared baking sheet with small gaps in between.
Place the tray with the balls in the preheated oven. Bake for 20-25 minutes. The balls are ready when they become slightly golden on the outside and springy to the touch. When pressed with a finger, they should return to their shape. To be sure, you can cut one ball in half – the meat inside should be fully cooked, with no signs of rawness.
While the balls are baking, prepare the sauce. In a small bowl, place thick natural yogurt. Add freshly squeezed lemon juice and a pinch of salt and pepper. To make the sauce 'mysteriously green', you can add a teaspoon of very finely chopped parsley, dill, or even a blended spinach leaf with a little water. Mix everything thoroughly with a small whisk or fork until smooth.
The technique of 'hiding' vegetables in dishes, known as 'food hiding', is popular among parents worldwide. Research shows that while it is beneficial in the long term to teach children to eat vegetables in their natural form, sneaking them into favorite meals is an effective way to increase the intake of vitamins and minerals in a picky eater's diet.
Serve the balls warm with the prepared dipping sauce. To encourage your child, create a fun composition on the plate: arrange the balls in the shape of a caterpillar, make 'trees' by sticking pretzel sticks into them, or serve with colorful pasta. They also taste great with millet or mashed potatoes.
Baked and cooled balls can be stored in an airtight container in the refrigerator for up to 3 days. They can be eaten cold as a snack or reheated in the oven (150°C for 10 minutes) or in the microwave. Store the sauce separately in the refrigerator.
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