Turkey spinach meatballs are light, tender and packed with flavor. This is an easy baked meatball recipe that you will want to make again and again! Try baking up a batch on the weekend to have on hand for easy weeknight meals. I love serving them over whole-grain pasta or spaghetti squash.
These healthy turkey meatballs are a favorite for dinners in my household. I love that they are healthier and packed with protein and lots of veggies. My kids love that they’re so delicious. It’s a win for everyone!
So tender, flavorful, and satisfying! Pair these baked turkey meatballs with a simple side dish, such as roasted cauliflower, or serve them over a bed of pasta with marinara (more serving ideas below). As an added plus… leftovers are fabulous!
So, today, I’m sharing this tasty turkey meatball recipe, along with some quick tips and sharing the best way to meal prep these bites of deliciousness.
ingredients in turkey spinach meatballs
This baked turkey meatball recipe includes simple, flavorful ingredients that are easy to find. You’ll need:
- Ground turkey – I like to use a combination of extra lean ground turkey and 93% lean ground turkey so that these meatballs stay tender and juicy.
- Vegetables – A mix of onion, mushrooms, and spinach help to make the meatballs tender and juicy plus the veggies and tons of extra nutrients.
- Cheese – We are using Romano cheese for its mild, nutty flavor, but feel free to leave it out to keep this recipe dairy-free and/or paleo. Fresh or shredded mozzarella will also work.
- Breadcrumbs and egg – Both the breadcrumbs, egg, and egg whites will bind the meatballs and keep them moist. I really love panko breadcrumbs.
- Nutmeg, salt & pepper – These simple spices add so much great flavor! The nutmeg is a bit unexpected and adds another dimension of flavor to the meatballs. So good!
how to make baked turkey meatballs
Just a few simple steps and you’re well on your way to a delicious meal! Here’s a quick rundown of how to make these turkey meatballs, but you’ll find the full printable recipe at the bottom of the post.
- Combine ingredients. Add all of the ingredients to a large mixing bowl. I like to use my hands to incorporate everything together.
- Form meatballs. Scoop a heaping tablespoon of meatball mixture and roll into a ball (I like to wet my hands first for easier rolling). Place meatball on lined (or greased) baking sheet. Repeat until all of the meatballs are rolled.
- Bake. Cook the meatballs in the oven at 400ºF for about 20 minutes.
- Serve. Once the meatballs are fully cooked, serve them your favorite way and enjoy!
It’s 100% optional – but I love heating some tomato sauce in a large skillet while the meatballs bake. Then I transfer the meatballs into the warm sauce and simmer for another 5-10 minutes before serving.
tips & recommendations
- Feel free to swap out the ground turkey for ground chicken, bison, or grass-fed beef.
- For the most tender turkey meatballs, I recommend using a combination of extra lean ground turkey and the 93% variety. If you want to keep them super lean, you can use all extra lean ground turkey – but be warned, they may be a wee-bit drier.
- I chose panko breadcrumbs when I made this recipe but Italian-seasoned breadcrumbs would also be lovely since they would add extra garlic and herb flavor.
- To keep the meat from sticking to your hands when you are rolling it into balls, wet your hands to make this process easier.
- Making sub sandwiches? I recommend shaping your meatballs a bit bigger than the heaping 1 tablespoon that is listed in the instructions.
customize your baked turkey meatballs
This turkey meatball recipe is awesome because it’s so versatile. Feel free to use any favorite sauce or change them up as you like. Here are some ideas to try:
- Spaghetti and meatballs. Simmer meatballs in marinara sauce and serve them over any favorite pasta, zucchini noodles or even a bed of spaghetti squash.
- Italian turkey meatballs. Amp up the Italian flavor by adding 1 to 2 teaspoons of Italian seasoning and use Italian-seasoned breadcrumbs.
- Subs. These meatballs are great for making sub sandwiches! Add them to Italian rolls with marinara, top with mozzarella cheese and broil until the cheese is melted.
- Meatball Salad. Instead of stirring these meatballs into marinara, leave them dry and use them to top a simple salad for an easy lunch throughout the week.
meal prep ground turkey meatballs
Uncooked – These turkey spinach meatballs can easily be made in advance! Simply mix and form the meatballs, then place them on a baking sheet lined with parchment paper and tightly cover the meatballs with plastic wrap. Place in the fridge until you are ready to cook them. You can make these meatballs one to two days ahead of time.
Cooked – You can also go ahead and bake the meatballs before storing them for later (this is what I like to do!). Follow the instructions and let the cooked meatballs cool completely. Then, place them in an airtight container in the fridge for around 4 days. You can even store them in the sauce if you’d like. To reheat, place your meatballs and sauce in the microwave for intervals of 30-60 seconds until heated.
freezing turkey meatballs
Baked meatballs – Place meatballs and sauce (if using) in a freezer safe, airtight container or bag and freeze for up to 3 months. When you’re ready to enjoy, let the meatballs and sauce thaw, and then empty the contents into a pan on the stovetop. Heat them until they’re warm, and then serve!
Uncooked meatballs – To freeze before baking, place rolled meatballs on a baking sheet, and put them in the freezer for 1-2 hours. Then, transfer the frozen meatballs to an airtight, freezer-safe bag or container and freeze for up to 3 months. When you’re ready to cook them, thaw them and then cook as directed in the recipe.
Your family is sure to love these baked turkey meatballs! They’re easy, light and full of flavor!
more healthy dinner options
If you make this turkey spinach meatballs recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Turkey Spinach Meatballs
These tender-baked turkey and spinach meatballs are packed with veggies and protein! Enjoy them over whole grain pasta, zucchini noodles or a bed of spagehtti squash. I love adding them to my weekend meal prep, so I have them on hand for easy weeknight meals.
Servings: 8 people
- 2 pounds ground turkey (I use one extra lean and one regular)
- 2/3 cup diced onion, about half of a small onion
- 8 ounces cremini mushrooms
- 10 ounces frozen spinach, defrosted and strained of excess water
- 1/2 cup Romano cheese
- 1/2 cup panko bread crumbs
- 1 egg, beaten
- 2 egg whites, 1/4 cup
- 1 teaspoon grated nutmeg
- 1.5 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups tomato sauce*
Preheat oven to 400ºF and line two rimmed baking sheets with parchement paper (or spray with cooking spray).
Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.
Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.
Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
Bake for 20 minutes or untl the internal tempertaure of the meatballs reaches 165ºF.
*OPTIONAL: heat tomato sauce in a large saue pan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!
- Ground turkey can easily be swapped with ground chicken, bison, or grass-fed beef. As always, use what you have and love!
- The mushrooms are the secret to keeping these lean meatballs super moist and tender. They don’t make the meatballs taste like mushrooms :).
- I often bake the meatballs on the weekend and then warm them in the sauce during the week when I heat them up.
- These meatballs will happily last in the fridge for 5 days and can last up to 3-months when stored in the freezer.
Serving: 5meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg