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.
Servings: 8 people
- 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