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Spinach Turkey Meatballs

Spinach Turkey Meatballs
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Spinach Turkey Meatballs are a healthy and flavorful dish that combines lean ground turkey with nutrient-rich spinach. Quick and easy to prepare, these meatballs are perfect for weeknight dinners, versatile for multiple serving options, family-friendly, and freezer-safe for convenient meal prep.

Ingredients

Scale

Main Ingredients

  • 1 lb ground turkey (lean)
  • 2 cups fresh spinach, finely chopped (or thawed and drained frozen spinach)
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup grated Parmesan cheese (or mozzarella/feta as variation)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1 tsp dried Italian herbs (oregano, basil)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Spinach: Wash fresh spinach thoroughly and finely chop it, or pulse briefly in a food processor for an even mix. If using frozen spinach, make sure to squeeze out all excess water to prevent soggy meatballs.
  2. Mix the Ingredients: In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped onion, egg, Italian herbs, salt, and pepper. Use your hands or a fork to mix gently until all ingredients are evenly incorporated without overworking the meat.
  3. Form the Meatballs: Shape the mixture into bite-sized balls about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet or plate as you form them to keep them from sticking.
  4. Cook the Meatballs: You can either bake the meatballs in a preheated oven at 400°F (200°C) for 18-20 minutes until golden and cooked through, or pan-fry them over medium heat in a little olive oil for 10-12 minutes, turning frequently to ensure even browning.
  5. Serve and Enjoy: Serve the meatballs hot with your favorite sauce or side dishes. They also make great additions to salads or sandwiches when cooled.

Notes

  • Don’t overmix the meatball mixture to keep them tender, avoiding a dense texture.
  • Drain excess water from spinach thoroughly to avoid sogginess.
  • Make meatballs uniform in size for consistent cooking.
  • Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) for food safety.
  • Allow meatballs to rest a few minutes after cooking so juices redistribute and remain moist.

Nutrition

Keywords: Spinach turkey meatballs, healthy meatballs, easy dinner, lean protein, kid-friendly meatballs, freezer-friendly meal, low fat meatballs

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