Why You’ll Love Turkey, Spinach & Cheese Meatballs Recipe
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The turkey sausage adds flavor and juiciness without making the dish heavy.
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Spinach is incorporated in a way that doesn’t overwhelm the meatball texture or taste.
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They come together relatively quickly (about 40 minutes total).
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You can freeze leftovers (in sauce) for convenient meals later.
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Versatile — serve with pasta, potatoes, polenta, or a green salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Extra virgin olive oil
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Large egg
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Baby spinach, chopped
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Scallions (white + green parts), finely sliced
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Garlic cloves, minced
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Ground turkey (93/7)
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Italian turkey sausage, casings removed
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Shredded mozzarella (whole milk or low-fat)
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Grated Parmigiano-Reggiano
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Italian seasoned bread crumbs
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Marinara sauce (homemade or good-quality store-bought)
Directions
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Preheat the broiler and place an oven rack one level below the top. Line a baking sheet with heavy-duty foil and grease it with olive oil.
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In a large bowl, beat the egg. Add the chopped spinach, sliced scallions, and minced garlic; stir to combine.
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Add ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano, and bread crumbs. Use your hands to mix everything until just combined.
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Shape the mixture into meatballs about 1½ inch in diameter. Arrange them on the prepared baking sheet.
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Broil the meatballs until the tops are golden, about 10 minutes.
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Meanwhile, heat the marinara sauce in a large skillet or saucepan. Once the meatballs are broiled, transfer them into the sauce. Simmer over low heat for 5 to 10 minutes, until meatballs are cooked through.
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Serve warm, with extra grated Parmigiano if desired.
Servings and timing
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Servings: 4 to 6 (yields about 30 meatballs)
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Prep time: 20 minutes
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Cook time: 20 minutes
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Total time: 40 minutes
Storage/Reheating
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These meatballs freeze well (in sauce) for up to 3 months.
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To reheat: warm on the stovetop over medium heat until heated through in the center.
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If thawed, reheat gently to avoid overcooking or drying out the meatballs.
FAQs
How can I make these gluten‑free?
Use gluten‑free bread crumbs or substitute with crushed gluten‑free crackers or gluten‑free oats.
Can I omit the turkey sausage and use only ground turkey?
Yes, you can. But the sausage contributes flavor and moisture; if skipping it, add more seasoning (e.g. 1 tablespoon Italian seasoning) and salt to compensate.
Can I use frozen spinach?
Yes — use about ⅓ cup of chopped frozen spinach (thawed and squeezed dry) instead of fresh.
Can I bake instead of broil?
Yes — if you prefer baking, use a moderate oven (for example, 375 °F / ~190 °C) and bake until browned and cooked through (time varies by oven).
What’s a good sauce pairing?
Marinara is classic, but you could also use a tomato‑cream sauce, arrabbiata, or even serve them with pesto on the side.
Can I make them ahead of time?
Yes — you can prepare the meatball mixture, shape into balls, and refrigerate for a few hours before cooking.
Are these meatballs freezer‑safe without sauce?
They’re best frozen in sauce to preserve moisture, but you can freeze just the cooked meatballs (wrapped) and add sauce when reheating.
How do I know when they’re done?
They should reach an internal temperature of 165 °F (74 °C) and be cooked through (no pink in the center).
Can I substitute chicken or pork instead of turkey?
Yes, you can swap in ground chicken or pork; just mind the fat content and adjust seasoning accordingly.
What to serve with these meatballs?
They go well with pasta, mashed or smashed potatoes, polenta, or a crisp green salad.
Conclusion
These turkey, spinach & cheese meatballs are a delightful blend of lean protein, greens, and cheese — tender and flavorful without being heavy. The ease of preparation, plus the freezer‑friendly nature, makes them a practical go‑to for weeknight dinners. Try them with your preferred sauce and sides, and enjoy a satisfying, balanced meal.
Turkey, Spinach & Cheese Meatballs
- Total Time: 45 minutes
- Yield: About 36 meatballs
- Diet: Low Fat
Description
These tender and flavorful Turkey, Spinach & Cheese Meatballs are packed with lean protein, spinach, and melty cheese, making them a healthy and delicious meal option for the whole family.
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 pounds ground turkey (93% lean)
- 1 cup finely grated Pecorino Romano or Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1 cup plain dried breadcrumbs
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- Olive oil spray or a bit of olive oil for baking sheet
Instructions
- Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray or brush lightly with olive oil.
- In a large bowl, combine the ground turkey, chopped spinach, cheeses, eggs, breadcrumbs, onion powder, garlic powder, salt, and pepper.
- Mix with your hands until evenly combined, being careful not to overwork the mixture.
- Form the mixture into 1½-inch meatballs and place them on the prepared baking sheet, spacing evenly.
- Bake for 20 to 25 minutes, or until the meatballs are cooked through and lightly browned.
- Serve warm on their own, with marinara sauce, or over pasta or in a sandwich.
Notes
- You can freeze cooked meatballs for up to 3 months; reheat in oven or microwave.
- Use freshly grated cheese for best texture and flavor.
- Make sure spinach is thoroughly drained to avoid soggy meatballs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
