Baked Turkey Meatballs with Spinach Recipe

I still remember the first time I made these Baked Turkey Meatballs with Spinach. I was looking for a healthier alternative to traditional beef meatballs, something that wouldn’t skimp on flavor but would pack a nutritional punch. My kids, notorious picky eaters, eyed them with suspicion. But one bite in, and their faces lit up! The meatballs were tender, juicy, and bursting with savory goodness, the spinach almost melting into the background, providing moisture and nutrients without any “green stuff” complaints. My husband, who usually prefers red meat, was equally impressed, asking for seconds and even thirds. They’ve since become a staple in our weekly meal rotation, perfect for a quick weeknight dinner served with pasta, or made ahead for lunches throughout the week. They are incredibly versatile, and the fact that they’re baked instead of fried means less mess and fewer calories, a win-win in my book! This recipe isn’t just food; it’s a testament to how healthy eating can be utterly delicious and family-friendly.

Baked Turkey Meatballs with Spinach: A Healthy & Delicious Recipe

Tired of the same old dinner routine? Looking for a meal that’s both incredibly flavorful and packed with wholesome goodness? Then you’ve come to the right place! These Baked Turkey Meatballs with Spinach are a game-changer. They are wonderfully moist, surprisingly light, and boast a depth of flavor that will have everyone asking for the recipe. Ground turkey provides a lean protein base, while fresh spinach, finely chopped and incorporated into the mix, adds essential vitamins, minerals, and a subtle earthiness that complements the savory seasonings.

What makes this recipe truly stand out is its simplicity and versatility. Baking the meatballs instead of pan-frying means less hands-on time, easier cleanup, and a healthier final product without sacrificing that delightful, slightly crisp exterior. Whether you’re aiming for a hearty spaghetti dinner, a satisfying meatball sub, a light appetizer, or a protein-packed addition to your salads and grain bowls, these turkey spinach meatballs deliver every single time. Get ready to discover your new favorite go-to recipe that’s as good for you as it is delicious!

Ingredients You’ll Need

To create these mouthwatering baked turkey meatballs with spinach, you’ll need a combination of fresh ingredients and pantry staples. Each component plays a crucial role in achieving the perfect texture and flavor.

• For the Meatballs:
  • Ground Turkey: 1.5 lbs (680g) lean ground turkey (93/7 or 90/10 recommended for moisture and flavor)
  • Fresh Spinach: 5 oz (140g) fresh baby spinach, finely chopped (or 10 oz frozen chopped spinach, thawed and squeezed very dry)
  • Yellow Onion: 1 small yellow onion (about 1/2 cup), finely minced
  • Garlic: 3-4 cloves, minced (about 1 tablespoon)
  • Egg: 1 large egg, lightly beaten
  • Panko Breadcrumbs: 3/4 cup (or plain breadcrumbs, or gluten-free breadcrumbs)
  • Parmesan Cheese: 1/2 cup freshly grated Parmesan cheese (plus extra for garnish, optional)
  • Fresh Parsley: 1/4 cup finely chopped fresh flat-leaf parsley
  • Italian Seasoning: 1.5 teaspoons dried Italian seasoning
  • Salt: 1 teaspoon kosher salt (or to taste)
  • Black Pepper: 1/2 teaspoon freshly ground black pepper (or to taste)
  • Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of heat)
  • Olive Oil: 1 tablespoon (for sautéing onion and garlic)
• Equipment:
  • Large mixing bowl
  • Large skillet (for sautéing aromatics)
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop (optional, for uniform meatballs)

A Note on Ingredients:
Using high-quality ingredients will significantly impact the final taste and texture. Freshly grated Parmesan cheese melts beautifully and offers a more robust flavor than pre-grated varieties. If using frozen spinach, ensure it’s thoroughly thawed and squeezed of all excess moisture to prevent soggy meatballs. The leanness of the ground turkey is a personal preference; while 99% lean works, a little fat (like in 93/7) helps keep the meatballs moist and flavorful.

Step-by-Step Instructions for Perfect Baked Turkey Meatballs

Follow these simple steps to create delicious and healthy baked turkey meatballs with spinach that are sure to be a hit!

1. Preheat and Prepare:
   • Preheat your oven to 400°F (200°C).
   • Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Prepare the Spinach:
   • If using fresh spinach, roughly chop it. You can wilt it slightly by either microwaving for 30-60 seconds until just wilted or quickly sautéing it for 1-2 minutes. Allow it to cool slightly, then finely chop it. Squeeze out any excess moisture thoroughly.
   • If using frozen chopped spinach, thaw it completely. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. This step is crucial to avoid watery meatballs. You should end up with about 1/2 to 3/4 cup of densely packed, dry spinach.
3. Sauté Aromatics:
   • Heat 1 tablespoon of olive oil in a small skillet over medium heat.
   • Add the finely minced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
   • Remove the skillet from the heat and let the onion-garlic mixture cool slightly.
4. Combine Wet Ingredients:
   • In a large mixing bowl, add the ground turkey.
   • Add the lightly beaten egg to the bowl.
5. Add Dry Ingredients and Aromatics:
   • To the bowl with the turkey and egg, add the Panko breadcrumbs, freshly grated Parmesan cheese, chopped fresh parsley, Italian seasoning, kosher salt, freshly ground black pepper, and optional red pepper flakes.
   • Add the cooled sautéed onion and garlic mixture and the prepared, well-squeezed spinach.
6. Mix Gently:
   • Using your hands or a sturdy spoon, gently combine all the ingredients until they are just mixed. Be careful not to overmix, as this can result in tough meatballs. Mix only until everything is evenly distributed.
7. Form the Meatballs:
   • Lightly wet your hands with water or oil to prevent the mixture from sticking.
   • Using a medium cookie scoop (about 1.5 to 2 tablespoons) or your hands, form the mixture into uniform-sized meatballs. Aim for meatballs about 1.5 inches in diameter. This recipe should yield approximately 24-30 meatballs, depending on size.
   • Arrange the meatballs in a single layer on the prepared baking sheet, ensuring they are not touching to allow for even cooking and browning.
8. Bake the Meatballs:
   • Place the baking sheet in the preheated oven.
   • Bake for 18-22 minutes, or until the meatballs are nicely browned on the outside and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the center of a meatball. Cooking time may vary slightly depending on the size of your meatballs and your oven’s accuracy.
9. Rest and Serve:
   • Once cooked, remove the baking sheet from the oven. Let the meatballs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meatballs.
   • Serve them hot with your favorite sauce, pasta, or as desired.

Enjoy your delicious and healthy homemade Baked Turkey Meatballs with Spinach!

Nutrition Facts (Estimated)

Understanding the nutritional value of your meals is an important part of healthy eating. Below is an estimated nutritional breakdown for these Baked Turkey Meatballs with Spinach. Please note that these values are approximate and can vary based on specific ingredient brands, exact quantities used, and meatball size.

• Servings: This recipe yields approximately 24-30 meatballs.
• Serving Size: 4 meatballs
• Estimated Calories per Serving (4 meatballs, without sauce): Approximately 220-280 calories.

Breakdown (per serving of 4 meatballs):

• Protein: Approximately 25-30g (Excellent source of lean protein)
• Fat: Approximately 10-15g (This will vary based on the leanness of the ground turkey)
  • Saturated Fat: Approximately 3-5g
• Carbohydrates: Approximately 7-10g
  • Fiber: Approximately 1-2g (Primarily from spinach and breadcrumbs)
  • Sugar: Approximately 1-2g (Naturally occurring)
• Sodium: Approximately 350-450mg (This can be adjusted by varying the amount of added salt)

Key Nutritional Highlights:

• Lean Protein: Ground turkey is a fantastic source of lean protein, essential for muscle building and repair, and for keeping you feeling full and satisfied.
• Vitamins and Minerals from Spinach: Spinach is a powerhouse of nutrients, including Vitamin K, Vitamin A, Vitamin C, folate, iron, and calcium.
• Controlled Fat: Baking instead of frying significantly reduces the added fat content. Choosing leaner ground turkey further controls fat intake.
• Fiber: The spinach and breadcrumbs contribute dietary fiber, which aids in digestion and promotes satiety.

To get a more precise nutritional calculation, you can use online recipe calculators and input your specific ingredients and quantities. Remember that any sauces or accompaniments served with the meatballs will add to the overall nutritional values.

Preparation and Cooking Time

Efficiently managing your time in the kitchen is key to enjoyable cooking. Here’s a breakdown of the time you can expect to spend making these Baked Turkey Meatballs with Spinach:

• Preparation Time: 20-25 minutes
  • Chopping vegetables (onion, garlic, parsley): 5-7 minutes
  • Preparing spinach (wilting/thawing, chopping, squeezing): 5-8 minutes
  • Sautéing aromatics: 5-7 minutes
  • Mixing ingredients and forming meatballs: 5-8 minutes
• Cooking Time: 18-22 minutes
  • Baking in the oven: 18-22 minutes
• Total Time: Approximately 40-50 minutes (from start to finish, not including resting time)

Factors Affecting Time:

• Your Chopping Speed: If you’re quick with your knife skills, prep time might be shorter.
• Using Pre-Minced Garlic/Onion: This can save a few minutes.
• Frozen vs. Fresh Spinach: Thawing frozen spinach might require a bit more planning, but the hands-on prep can be similar.
• Meatball Size: Smaller meatballs may cook slightly faster, while larger ones might need a few extra minutes.
• Oven Variations: Ovens can vary in temperature accuracy, potentially affecting cook time. Always rely on an internal meat thermometer for doneness.

This recipe is relatively quick to come together, making it an excellent option for weeknight dinners or for meal prepping on the weekend.

How to Serve Your Delicious Turkey Spinach Meatballs

These Baked Turkey Meatballs with Spinach are incredibly versatile and can be served in a multitude of delicious ways. Here are some popular and creative ideas to inspire your next meal:

• Classic Spaghetti and Meatballs:
  • Toss the baked meatballs with your favorite marinara sauce (homemade or store-bought).
  • Serve over a generous portion of spaghetti, linguine, or any pasta of your choice.
  • Garnish with extra grated Parmesan cheese and fresh basil or parsley.
• Hearty Meatball Subs:
  • Simmer the meatballs in marinara sauce.
  • Spoon them into toasted hoagie rolls or sub buns.
  • Top with melted provolone or mozzarella cheese.
  • Broil for a minute or two until the cheese is bubbly and golden.
• As an Appetizer:
  • Serve the meatballs warm on a platter with toothpicks.
  • Offer a variety of dipping sauces on the side, such as:
    • Warm marinara sauce
    • Pesto
    • Garlic aioli
    • Spicy arrabbiata sauce
    • Sweet chili sauce
• Low-Carb & Keto-Friendly Options:
  • Serve over zucchini noodles (zoodles) or spaghetti squash with a low-sugar marinara.
  • Pair with cauliflower rice or cauliflower mash.
  • Enjoy alongside a large green salad with a simple vinaigrette.
• In Soups and Stews:
  • Add cooked meatballs to a simmering vegetable soup or minestrone for extra protein and flavor.
  • Incorporate them into an Italian wedding soup (using smaller meatballs).
• Grain Bowls or Salad Toppers:
  • Slice or serve whole meatballs over a bed of quinoa, farro, or brown rice.
  • Add roasted vegetables, fresh greens, and a light dressing for a complete meal.
  • Use as a protein-rich addition to your favorite salads.
• Meatball Sliders:
  • Use mini slider buns or dinner rolls.
  • Place a meatball (or two small ones) in each bun, add a spoonful of sauce, and a small slice of cheese if desired.
  • Perfect for parties or as a fun meal for kids.
• With Creamy Sauces:
  • While often paired with tomato-based sauces, these meatballs are also delicious with a creamy mushroom sauce or a Swedish meatball-style gravy. Serve over egg noodles or mashed potatoes.
• Mediterranean Style:
  • Serve with tzatziki sauce, cucumber and tomato salad, and warm pita bread.

No matter how you choose to serve them, these turkey spinach meatballs are sure to be a delightful and satisfying addition to your meal.

Additional Tips for Meatball Perfection

To ensure your Baked Turkey Meatballs with Spinach turn out perfectly every time, consider these helpful tips:

1. Don’t Overmix the Meatball Mixture: This is perhaps the most crucial tip for tender meatballs. Overmixing develops the gluten in the breadcrumbs and toughens the protein in the turkey, resulting in dense, rubbery meatballs. Combine the ingredients gently, only until everything is just incorporated. Your hands are often the best tool for this, as you can feel when it’s mixed without overdoing it.
2. Use a Cookie Scoop for Uniformity: For meatballs that cook evenly and look professional, use a medium-sized cookie scoop (about 1.5 to 2 tablespoons). This ensures all your meatballs are roughly the same size, so they’ll bake at the same rate. It also makes the forming process quicker and less messy.
3. Squeeze Spinach THOROUGHLY Dry: Whether using fresh wilted spinach or thawed frozen spinach, excess moisture is the enemy of good meatball texture. Waterlogged spinach will make your meatballs soggy and can cause them to fall apart. Place the spinach in a clean kitchen towel or several layers of strong paper towels and wring out as much liquid as humanly possible.
4. Don’t Crowd the Baking Sheet: Arrange the meatballs in a single layer on your prepared baking sheet, leaving a little space between each one. This allows the hot air in the oven to circulate properly around each meatball, promoting even cooking and helping them to brown nicely on all sides rather than steam. Use two baking sheets if necessary.
5. Check for Doneness with a Meat Thermometer: The most reliable way to ensure your turkey meatballs are cooked through and safe to eat (without overcooking them) is to use an instant-read meat thermometer. Insert the thermometer into the center of a few meatballs; they are done when the internal temperature reaches 165°F (74°C). This takes the guesswork out and prevents dry, overcooked meatballs.

By keeping these tips in mind, you’ll be well on your way to making the most tender, flavorful, and perfectly baked turkey spinach meatballs imaginable.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Baked Turkey Meatballs with Spinach:

1. Q: Can I use frozen spinach instead of fresh? How much should I use?
   • A: Yes, you absolutely can use frozen spinach. It’s a convenient option. You’ll typically want to use about a 10-ounce package of frozen chopped spinach. Thaw it completely, then, and this is critical, squeeze out ALL excess water. Frozen spinach holds a lot of moisture, and failing to remove it will result in soggy meatballs. After squeezing, you should have roughly 1/2 to 3/4 cup of densely packed spinach.
2. Q: How do I store leftover baked turkey meatballs? Can they be frozen?
   • A: Leftover meatballs store very well!
     • Refrigerator: Allow the meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
     • Freezer: For longer storage, freeze them. Once cooled, you can flash-freeze them by placing them in a single layer on a baking sheet in the freezer until solid (about 1-2 hours). Then, transfer the frozen meatballs to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
3. Q: Can I make these turkey meatballs gluten-free?
   • A: Yes, easily! The main source of gluten in this recipe is the Panko breadcrumbs. To make them gluten-free, simply substitute the Panko breadcrumbs with an equal amount of gluten-free breadcrumbs. Alternatively, you can use 1/2 cup of quick-cooking rolled oats (certified gluten-free if celiac) pulsed a few times in a food processor to a finer consistency, or even almond flour for a lower-carb option, though the texture might be slightly different.
4. Q: Can I pan-fry these meatballs instead of baking them?
   • A: Yes, you can pan-fry them, though baking is generally healthier and less messy. If you choose to pan-fry, heat a tablespoon or two of olive oil in a large skillet over medium heat. Add the meatballs in a single layer (don’t overcrowd the pan; cook in batches if necessary). Cook for about 8-12 minutes, turning them frequently, until browned on all sides and cooked through (internal temperature of 165°F/74°C). You might need to adjust the heat to prevent the outside from burning before the inside is cooked.
5. Q: My turkey meatballs sometimes turn out dry. How can I ensure they are moist?
   • A: Several factors contribute to moist turkey meatballs:
     • Don’t use overly lean turkey: While 99% lean turkey is an option, using 93/7 or even 90/10 ground turkey adds a bit more fat, which translates to moisture and flavor.
     • Don’t overmix: As mentioned in the tips, overmixing makes them tough and dry.
     • Add moisture-rich ingredients: The egg, sautéed onions, and properly (but not overly) squeezed spinach all contribute moisture. The Parmesan cheese also adds fat and moisture.
     • Don’t overbake: Use a meat thermometer to cook them to exactly 165°F (74°C). Every minute past that can start to dry them out.
     • Let them rest: Allowing the meatballs to rest for a few minutes after baking helps the juices redistribute.

Print