Family Turkey Meatball, Sweet Potato and Spinach Casserole with Creamy Tomato Sauce

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   In a large bowl, combine the ground turkey, breadcrumbs, egg, half of the chopped onion, half of the garlic, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sweet paprika. Shape into 18 to 20 small meatballs.

3. 3

   Arrange the sweet potato slices in the prepared baking dish. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Toss well and spread into as even a layer as possible.

4. 4

   Bake the sweet potatoes for 15 minutes at 425°F / 220°C so they begin to soften.

5. 5

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more.

6. 6

   Add the spinach to the skillet and cook for 2 to 3 minutes until wilted. Transfer the mixture to a plate.

7. 7

   In the same skillet, add the crushed tomatoes, chicken broth, cream cheese, oregano, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook over medium heat, stirring, until smooth and creamy, about 4 to 5 minutes. Stir in 1/2 cup of the shredded mozzarella and mix until melted.

8. 8

   Remove the baking dish from the oven. Spread the sautéed spinach over the sweet potatoes. Pour the creamy tomato sauce on top. Arrange the meatballs over the sauce, leaving a little space between them.

9. 9

   Sprinkle the remaining mozzarella over the casserole. Bake for 25 minutes at 400°F / 200°C, or until the meatballs are fully cooked and reach a safe internal temperature of 165°F / 74°C.

10. 10

    For a more golden top, broil for 2 to 3 additional minutes, watching closely. Let the casserole rest for 5 minutes before serving so the layers and juices can settle.