Turkey and Spinach Meatballs: A Healthy and Flavorful Twist on a Classic Dish

Meatballs are a classic comfort food loved by many, but often made with beef or pork. For a lighter, yet equally flavorful alternative, try Turkey and Spinach Meatballs. Made with lean ground turkey and loaded with fresh spinach, these meatballs are a nutritious and delicious option for a weeknight dinner or meal prep. The combination of oats, herbs, and balsamic vinegar adds depth to the flavor, making these meatballs a hit for all ages.

Not only are these turkey meatballs easy to prepare, but they are also versatile. Serve them over pasta, in a sub sandwich, or with a side of roasted vegetables. The addition of spinach boosts the nutritional value of the dish, providing a hearty dose of vitamins and minerals. Whether you’re trying to eat healthier or simply looking for a tasty new recipe, these Turkey and Spinach Meatballs will surely satisfy your cravings.

For more ideas on how to incorporate turkey into your meals, visit Turkey Federation’s Healthy Recipes or explore The New York Times’ Ground Turkey Recipes.

Basic Recipe: Ingredients and Instructions

Turkey and Spinach Meatballs Recipe – Healthy & Delicious

Author: Jennifer Mitchell
Total Time: 30-35 minutes
Yield: 4-5 servings (about 18-20 meatballs) 1x

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Description

These healthy Turkey and Spinach Meatballs are a flavorful, nutrient-packed twist on the classic meatball. Made with lean ground turkey, fresh spinach, and a blend of herbs and spices, these meatballs are juicy, tender, and full of flavor. Perfect for a quick dinner, meal prep, or served with pasta, rice, or even on their own with a dipping sauce.

Ingredients

Scale

1 pound ground turkey (93% lean)
½ cup rolled oats
2 cups fresh spinach, finely chopped
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 large egg
1 tablespoon balsamic vinegar

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Prepare the Meatball Mixture:

In a large mixing bowl, combine the ground turkey, rolled oats, chopped spinach, onion powder, garlic powder, basil, oregano, thyme, salt, and pepper.
Add the egg and balsamic vinegar, and mix everything together until well combined. Use your hands or a spoon to mix.

Form the Meatballs:

Using your hands, form the mixture into meatballs, about 1 to 1 ½ inches in diameter. You should have approximately 18-20 meatballs depending on size.

Bake the Meatballs:

Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20-25 minutes or until the meatballs are golden brown and fully cooked (internal temperature should reach 165°F or 74°C).

Serve:

Serve the turkey and spinach meatballs with marinara sauce, over pasta, or alongside a side of veggies or salad. Enjoy!

Notes

You can substitute rolled oats with breadcrumbs if preferred.
If you don’t have balsamic vinegar, you can substitute with apple cider vinegar or white vinegar for a slight tang.
These meatballs can be frozen for later use! Just let them cool completely and freeze in an airtight container. Reheat them in the oven or on the stovetop when ready to eat.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Main Dish, Comfort Food
Method: Baked
Cuisine: American

Nutrition

Serving Size: 4-5 meatballs
Calories: 220
Sugar: 1g
Sodium: 450mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg

Keywords: Turkey and Spinach Meatballs

Instructions:

Prepare the Ingredients:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray. Set aside.
Mix the Meatball Filling:
In a large mixing bowl, combine the ground turkey, rolled oats, chopped spinach, onion powder, garlic powder, basil, oregano, thyme, salt, and black pepper.
Add the Egg and Balsamic Vinegar:
Crack the egg into the bowl and add the balsamic vinegar. Mix everything together until fully incorporated. You can use your hands or a spatula for this step.
Form the Meatballs:
Using your hands, scoop out portions of the mixture and roll them into 1-inch meatballs. Place each meatball on the prepared baking sheet, leaving a little space between them for even cooking.
Bake the Meatballs:
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Serve:
Once the meatballs are done, remove them from the oven and let them cool for a few minutes before serving. Serve them with your favorite sauce, over a bed of pasta, or as a side with vegetables.

Advanced Techniques

How to Enhance the Flavor:

To boost the flavor of your turkey and spinach meatballs, consider sautéing the spinach for 2-3 minutes before mixing it into the meatball mixture. This will release more of its natural flavors and give your meatballs a slightly richer taste. Additionally, you can sprinkle some Parmesan cheese over the meatballs before baking to add a savory, cheesy crust.

Add More Herbs for Complexity:

While basil, oregano, and thyme are classic choices, you can also experiment with other herbs like rosemary, parsley, or even fresh dill to elevate the flavor. You can also add a pinch of red pepper flakes if you like a little heat in your meatballs.

Make them Crispy:

For a crispy exterior, consider pan-frying the meatballs in a bit of olive oil before finishing them in the oven. This will create a golden-brown crust on the outside while keeping the inside juicy and tender.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store Leftovers:

After baking your turkey and spinach meatballs, let them cool to room temperature before storing them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave them for 30-60 seconds or warm them on the stove in a little bit of sauce.

Freezing the Meatballs:

These meatballs freeze exceptionally well, making them perfect for meal prep. To freeze, arrange the meatballs on a baking sheet in a single layer and place them in the freezer for 1-2 hours. Once they are frozen solid, transfer them to a freezer-safe container or a resealable bag. They can be stored in the freezer for up to 3 months. When you’re ready to eat them, thaw them overnight in the fridge and reheat them in the oven or on the stovetop.

Dietary Adaptations and Substitutions

Gluten-Free:

This recipe is already gluten-free, thanks to the use of rolled oats instead of breadcrumbs. Make sure that your oats are certified gluten-free to avoid any cross-contamination. If you prefer, you can substitute oats with ground flaxseed or quinoa for a different texture.

Low-Carb and Keto-Friendly:

For a low-carb or keto-friendly option, swap out the oats for almond flour or coconut flour, which are low in carbs and high in fiber. This will help keep the meatballs in line with a low-carb diet while still giving them a great texture.

Dairy-Free:

This recipe is naturally dairy-free, but if you want to add a cheesy flavor, you can use dairy-free Parmesan or nutritional yeast. These ingredients will give the meatballs a cheesy taste without any dairy.

Vegetarian Version:

To make a vegetarian version of these meatballs, swap the ground turkey for mashed chickpeas or lentils. You can also use a plant-based egg replacer, such as flaxseed or chia seeds mixed with water, to bind the ingredients together.

FAQs About The Recipe

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw it and drain any excess water before adding it to the meatball mixture. Fresh spinach will provide a better texture, but frozen spinach will still work well if that’s what you have on hand.

Can I bake the meatballs in an air fryer?

Yes, you can! Preheat your air fryer to 375°F (190°C) and cook the meatballs in a single layer for about 12-15 minutes. Make sure to check for doneness by using a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Can I make these meatballs ahead of time?

Absolutely! These meatballs are perfect for meal prep. You can prepare the mixture and form the meatballs ahead of time, then store them in the fridge for up to 24 hours before baking. Alternatively, you can freeze the uncooked meatballs and bake them later.

Can I use other ground meats in this recipe?

Yes, you can substitute the ground turkey with ground chicken, lean ground beef, or even ground pork. The seasoning and oats will still work well with these alternatives, but the flavor profile will change slightly depending on the type of meat used.

Conclusion & Final Thoughts

Turkey and Spinach Meatballs are a healthy and flavorful twist on a classic dish. With lean turkey, fresh spinach, and a variety of aromatic spices, they are both nutritious and satisfying. Whether you’re looking to eat lighter or simply enjoy a different take on traditional meatballs, this recipe is the perfect choice.

They’re versatile enough to be served with pasta, in a sub sandwich, or on their own with a side of vegetables. Plus, with the option to store or freeze leftovers, these turkey meatballs make an excellent meal prep option for busy weeks. You’ll be able to enjoy a delicious, wholesome meal at any time. So go ahead, try this recipe today and delight in the delicious combination of turkey and spinach!