These turkey and spinach meatballs are great for meal prepping and freezing for later. They are also made with simple ingredients so your grocery trip will be fairly short, along with the cooking time because only take 20 minutes.
Don't be fooled just because these are healthy meatballs. Not only are they filling, but there are so many ways to serve them. Turkey meatballs are also a lean alternative to ground beef, but are still super tasty.
TURKEY MEATBALL INGREDIENTS
You may have all of these in your refrigerator or pantry and not need to make a trip to the grocery store! See recipe card below for ingredient amounts.
- Meat: We are using ground turkey, you could also use beef, pork, or chicken.
- Egg.
- Breadcrumbs: Regular or panko will work.
- Grated parmesan cheese.
- Spices: Parsley, salt, and black pepper.
- Veggies: Onion and spinach.
- Garlic: Mince your own cloves, or use store bought.
- Oil: Extra virgin olive oil works well.
SIMILAR RECIPES
Here are other variations of the recipe you may enjoy.
- Italian Meatballs – Oven baked and filled with traditional flavors from the oregano, basil, and red pepper flakes
- Chicken Meatballs – Another delicious lean alternative, if you like sauced try the buffalo chicken meatballs.
- Air Fryer Meatballs – The best recipe when you don't want to use the oven.
- Mozzarella Stuffed Meatballs - a cheesy inside with a tender outside.
INSTRUCTIONS
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
- medium bowl
- measuring cups
- baking sheet
- parchment paper
- knife
PREHEAT OVEN: Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
COMBINE INGREDIENTS: Mix all of the ingredients in a medium bowl, use your hands to mix.
KITCHEN TIP
You can wear gloves to mix meat to prevent sticking to your hands.
KITCHEN TIP
If you prefer, sauté the onion and spinach in a tablespoon of olive oil before adding to the meat mixture. This will create a softer onion in the meatball.
FORM MEATBALLS: Roll the meat mixture in your hands to form 30 equal sized meatballs and place them on the baking sheet.
COOKING TIME: Bake the meatballs for 10 minutes, then switch the oven to broil. Broil until the baked turkey meatballs are golden brown and the internal temperature reaches 165 degrees.
KITCHEN TIP
If you make larger meatballs you will need to extend the cooking time longer.
SERVE: Serve with your favorite side dish or in our marinara sauce.
STORAGE TIPS
Refrigerate: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freeze: Place cooked meatballs in a freezer bag once they have cooled and freeze for up to 2 months. If you are going to freeze them before cooking, place the meatballs on the baking in the freezer for 30 minutes then transfer them to a ziploc bag.
Defrosting: Allow the meatballs to thaw overnight before cooking.
RELATED RECIPES
FREQUENTLY ASKED QUESTIONS
WAYS TO USE LEFTOVERS
TURKEY MEATBALL SUBS: Spoon marinara onto your favorite sub rolled along with mozzarella cheese.
SLIDERS: Add the leftover meatballs to Hawaiian rolls to make sliders.
PASTA: Try serving these with Fettuccine Pesto sauce on top of your favorite noodles.
CALZONE: Make a meatball calzone.
Ingredients
- 1.25 pound ground turkey
- 1 egg
- ½ cup bread crumbs
- ½ cup grated parmesan
- 1 tablespoon oil
- 6 garlic cloves - minced
- 2 tablespoons fresh parsley - finely chopped
- ½-¾ cup fresh spinach - finely chopped
- ¼ cup fresh onion - finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place parchment paper on your baking sheet.
Add all the ingredients to a medium sized bowl.
Grease your hands with a little oil. Form 30 equal size meatballs, rolling them so they are round. The turkey mixture will be soft. If they’re sticking to your hands, re-oil your hands. Place on your baking sheet.
Cook for 10 minutes. Turn oven to broil. Broil until meatballs are golden and internal temperature is 165°F.
Remove from the oven and enjoy.
Notes
- If you prefer, sauté the onion and spinach in a tablespoon of olive oil before adding to the meat mixture. This will create a softer onion in the meatball.
- You can wear gloves to mix meat to prevent sticking to your hands.
- Refrigerate meatballs in an airtight container in the refrigerator for up to 3 days.
- If you make larger meatballs you will need to extend the cooking time longer.
- Optional: saute the onions and spinach before adding to the meat mixture.
Nutrition
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