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Close-up shot showcasing juicy Turkey Spinach Meatballs, the featured image for this delicious recipe.

Easy Turkey Spinach Meatballs

These Turkey Spinach Meatballs are a healthy and flavorful twist on a classic comfort food. Packed with lean ground turkey and spinach, they're easy to make and perfect for a quick weeknight dinner or meal prep. Enjoy them with pasta, rice, or as a protein-packed appetizer!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground turkey
  • 5 ounces fresh spinach, finely chopped or frozen, thawed and squeezed dry
  • 1/2 cup breadcrumbs panko or regular
  • 1 large egg
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese optional
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil, for cooking

Equipment

  • Large bowl
  • Chopping board
  • knife
  • Garlic press
  • measuring cups and spoons
  • large skillet
  • Cookie scoop (optional)
  • spatula
  • Lid for skillet

Method
 

  1. If using fresh spinach, wash it thoroughly and chop it very finely. If using frozen, make sure it’s completely thawed and squeeze out as much excess water as possible.
  2. Finely chop the onion and mince the garlic.
  3. In a large bowl, gently combine the ground turkey, chopped spinach, breadcrumbs, egg, chopped onion, minced garlic, grated Parmesan cheese (if using), Italian seasoning, salt, and pepper.
  4. Use your hands (or a spoon) to gently mix the ingredients until just combined. Don't overmix!
  5. Roll the mixture into meatballs, about 1-inch in diameter.
  6. Heat the olive oil in a large skillet over medium heat.
  7. Carefully place the meatballs in the skillet, making sure not to overcrowd the pan. Brown them on all sides, about 2-3 minutes per side.
  8. Reduce the heat to low, cover the skillet, and cook for another 10-15 minutes, or until the meatballs are cooked through and no longer pink inside. An internal temperature of 165°F (74°C) is ideal.
  9. If they start to stick, add a tablespoon or two of water or broth to the pan.

Notes

For dry meatballs, avoid overcooking and consider adding a bit of olive oil or ground pork if using very lean turkey. To prevent tough meatballs, mix gently until just combined. Ensure spinach is thoroughly squeezed to prevent soggy meatballs. If meatballs fall apart, add more breadcrumbs and egg. Store cooked meatballs in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in the microwave, oven, or stovetop. Experiment with different cheeses, spices, and herbs for variations. Simmer them in your favorite pasta sauce or add finely chopped vegetables.