Spinach pesto is so easy to make, you can even keep it in the refrigerator for up to 3 days, just make sure you cover it with a thin layer of olive oil and tightly cover with plastic wrap. The meatballs are a little different with dried fruit and work really well with pasta tossed in the pesto.
1. Use a knife to roughly chop the garlic, then add it to a food processor. Add the walnuts and pulse a few times. Add the spinach and pulse a couple more times. Slowly drizzle in the olive oil until the mixture comes together. Remove the pesto from the food processor and add the cheese, salt and pepper, stir to combine. Serve over hot pasta using a little pasta water to loosen the sauce slightly if needed.
1. Preheat the broiler and spray a baking sheet with non-stick cooking spray.
2. In a small bowl, pour the Marsala wine over the diced dried apricots and cranberries, then set aside for 5-10 minutes.
3. In a medium frying pan over medium heat, saute the onions and garlic until the onions are translucent, about 6 minutes.
4. Combine the turkey with all other ingredients, including the apricots, cranberries, wine and the onion mixture in a large work bowl; try not to overmix the mixture, overmixing will make the meatballs tough and dry. Lightly form the mixture into 1-inch balls and place them on a baking sheet then put them under the broiler on a middle rack for about 15 minutes. You should stay close to the oven while the meatballs are cooking since they could easily burn. You may need to raise the meatballs to a higher rack at the end of the process to brown the tops and to ensure the meatballs are cooked through.