Turkey Spinach Meatballs Recipe

Overview

These turkey spinach meatballs are tender inside, lightly browned outside, and flavorful enough to serve with pasta, rice, roasted vegetables, or warm bread. Fresh spinach adds color and savory flavor, while Parmesan, garlic, and Italian seasoning keep the lean turkey from tasting bland.

The mixture is baked rather than fried, so preparation is straightforward and the meatballs cook evenly. The most important detail is removing excess water from the spinach before mixing; overly wet spinach can make the meatballs soft and difficult to shape.

Ingredients

• 1 pound (454 g) ground turkey, preferably 93% lean
• 5 ounces (140 g) fresh baby spinach
• 1 large egg
• 1/2 cup plain panko breadcrumbs
• 1/3 cup finely grated Parmesan cheese
• 2 garlic cloves, finely minced
• 1/4 cup finely grated yellow onion
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• Marinara sauce, cooked pasta, rice, or bread for serving, optional

How to make it

1. Heat the oven and prepare the pan. Set an oven rack in the center position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it with 1 tablespoon of the olive oil.

2. Wilt the spinach. Put the spinach in a large skillet over medium heat with 1 tablespoon of water. Cook for 2 to 3 minutes, stirring, until the leaves are fully wilted and dark green. Transfer the spinach to a plate and let it cool until it is comfortable to handle.

3. Remove excess moisture. Gather the cooled spinach and squeeze it firmly over the sink until little or no liquid drips out. Finely chop the spinach. You should have about 1/3 cup of packed chopped spinach. This step matters: wet spinach can make the meatball mixture loose and cause the meatballs to spread.

4. Mix the ingredients. In a large bowl, combine the ground turkey, chopped spinach, egg, panko, Parmesan, garlic, onion, Italian seasoning, salt, and pepper. Mix with clean hands or a fork just until everything is evenly distributed. Do not knead the mixture, or the meatballs may turn dense.

5. Check the consistency. Let the mixture stand for 5 minutes so the breadcrumbs can absorb moisture. It should feel soft and slightly tacky but hold its shape when pressed. If it is too wet to shape, mix in 1 tablespoon of panko at a time, waiting 1 minute between additions. Avoid adding more than 3 tablespoons unless necessary.

6. Shape the meatballs. Lightly oil your hands and divide the mixture into 16 meatballs, about 1 1/2 inches wide and roughly 1 1/2 ounces each. Place them on the prepared baking sheet with at least 1 inch between each meatball. They do not need to be perfectly round.

7. Bake until cooked through. Lightly brush or drizzle the tops with the remaining 1 tablespoon olive oil. Bake for 15 to 18 minutes, turning the pan halfway through, until the meatballs are browned in spots and the centers reach 165°F (74°C) on an instant-read thermometer. If you do not have a thermometer, cut into the largest meatball; the center should be opaque and firm, with no raw-looking turkey.

8. Rest and serve. Let the meatballs rest for 3 to 5 minutes. Serve them with warm marinara and pasta, spoon them over rice, or pair them with a crisp salad or roasted vegetables. For a simple side, they work well with lemon garlic roasted potatoes or the vegetables and herbs in this Mediterranean orzo salad.

Expert tips

• Use squeezed spinach, not just wilted spinach. Even a small amount of trapped water can make the mixture hard to roll and prevent browning.
• Grate the onion finely. Large onion pieces can make the meatballs split or create uneven texture. If the onion is especially juicy, squeeze it lightly before adding it.
• Do not overmix. Stop as soon as the breadcrumbs and seasonings are evenly incorporated for a softer texture.
• For a make-ahead option, shape the uncooked meatballs, cover them, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if they go into the oven cold, and confirm that the centers reach 165°F.
• If the meatballs brown too quickly, loosely cover the baking sheet with foil for the final minutes. If they are pale, move the pan to a higher rack for the last 1 to 2 minutes, watching closely.
• Substitutions: Frozen spinach works in place of fresh; thaw it completely and squeeze it very dry before chopping. Regular breadcrumbs can replace panko, though the exterior may be slightly less textured. Ground chicken can replace turkey, but the same 165°F doneness temperature applies.

Serving and storage

Serve the meatballs hot with marinara, pasta, rice, roasted potatoes, or a vegetable side. They are also good tucked into a toasted roll with sauce and Parmesan.

Cool leftovers promptly, then refrigerate them in a covered container for up to 4 days. Reheat gently in marinara on the stovetop or in the microwave until hot throughout; the center should reach 165°F. For longer storage, freeze fully cooled meatballs in a single layer until firm, then transfer them to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in sauce or warm them from frozen over low heat with extra sauce.

Frequently asked questions

How do you keep turkey spinach meatballs from becoming dry?

Use 93% lean turkey rather than extra-lean turkey, squeeze the spinach without drying the entire mixture, and mix only until the ingredients come together. Bake just until the centers reach 165°F; overbaking is the most common cause of dryness.

Can I use frozen spinach for these meatballs?

Yes. Thaw about 5 ounces of frozen spinach, squeeze it very dry in a clean kitchen towel or with your hands, and chop it before adding it to the mixture. Excess water makes the meatballs loose.

Why are my turkey meatballs falling apart?

The mixture may be too wet, the meatballs may be too large, or they may not have rested after mixing. Squeeze the spinach well, let the mixture stand for 5 minutes, and add 1 tablespoon of breadcrumbs if it still will not hold its shape.

Can I cook these turkey spinach meatballs in sauce instead of baking them?

Yes, but baking gives them a firmer browned exterior. To simmer them in sauce, place shaped meatballs in gently bubbling marinara, cover, and cook for about 18 to 22 minutes, turning carefully once, until the centers reach 165°F.

How many meatballs does this recipe make?

The mixture makes about 16 meatballs that are approximately 1 1/2 inches wide. You can make 20 smaller meatballs, but begin checking them several minutes earlier.

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