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turkey spinach meatballs in skillet with tomato sauce
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5 from 9 votes

Turkey Spinach Meatballs

These tender-baked turkey and spinach meatballs are packed with veggies and protein! Enjoy them over whole grain pasta, zucchini noodles or a bed of spagehtti squash. I love adding them to my weekend meal prep, so I have them on hand for easy weeknight meals.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: DINNER, meal prep
Cuisine: American
Servings: 8 people
Calories: 231kcal
Author: Dani Spies


  • 2 pounds ground turkey (I use one extra lean and one regular)
  • 2/3 cup diced onion, about half of a small onion
  • 8 ounces cremini mushrooms
  • 10 ounces frozen spinach, defrosted and strained of excess water
  • 1/2 cup Romano cheese
  • 1/2 cup panko bread crumbs
  • 1 egg, beaten
  • 2 egg whites, 1/4 cup
  • 1 teaspoon grated nutmeg
  • 1.5 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups tomato sauce*


  • Preheat oven to 400ºF and line two rimmed baking sheets with parchement paper (or spray with cooking spray).
  • Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.
  • Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.
  • Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
  • Bake for 20 minutes or untl the internal tempertaure of the meatballs reaches 165ºF.
  • *OPTIONAL: heat tomato sauce in a large saue pan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!



  • Ground turkey can easily be swapped with ground chicken, bison, or grass-fed beef.  As always, use what you have and love!
  • The mushrooms are the secret to keeping these lean meatballs super moist and tender.  They don't make the meatballs taste like mushrooms :).
  • I often bake the meatballs on the weekend and then warm them in the sauce during the week when I heat them up.
  • These meatballs will happily last in the fridge for 5 days and can last up to 3-months when stored in the freezer.


Serving: 5meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg