Mmm mmm Meatballs!

Happy Sunday everyone! I know…. I haven’t posted something in so long. I’m sorry! I know it’s an awful excuse, but the holidays definitely have me in a whirlwind this year!

I’m happy to say that I did finally have a spare second to whip up a FABULOUS batch of my lean, yet super flavorful Turkey Spinach Meatballs. Everyone know I love Italian food, well meatballs are right up there at the top of my list.


Because I’m really not a beef person, I tend to take a lighter twist on meatballs whenever I make them. My meat of choice is usually ground chicken or turkey, but feel free to play around with and meat combinations you like for this recipe. If you do, I can’t guarantee the same texture of cook time, but I’m always a fan of experimenting so please share your results if you do make any changes!

These meatballs are flavored with basic Italian flavors that I love: a blend of warm and aromatic herbs, salty parmesan cheese, garlic, and black pepper. Because I like to throw veggies into a dish whenever possible (hey, I need to get my husband to eat them somehow!), I added a little spinach to add an additional layer of flavor and a pretty little spec of color!

Don’t let the recipe fool you, these meatballs are just as decadent in my eyes as your grandmas favorite homemade recipe. They are just a little leaner, a little lighter, and a little more basic when it comes to recipe difficulty.

I hope you try my fabulous Turkey Spinach Meatballs! Enjoy!

Ingredients: Makes 15-18 meatballs, depending on size

  • 1 lb 93% lean ground turkey
  • 1 cup fresh spinach (or one handful)
  • 1 whole egg
  • 1/3 cup plain breadcrumbs
  • 1 Tbsp grated parmesan cheese
  • 1 Tbsp Italian herb seasoning mix
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Pre-heat your oven to 350 degrees.

In a food processor, add the ground turkey, 1 whole egg, the spinach, and your seasonings (black pepper, herbs, and garlic powder). Pulse or place on low until your spinach is chopped and well incorporated. You may have to stop and mix a few times to assure it’s fully chopped.


Remove your mixture from the food processor and mix in your bread crumbs and parmesan cheese. I tend to just use my hands (it’s easier), so if you do the same don’t think you did something wrong if the mixture is extra wet and sticky! It is supposed to be that way! If you are concerned about the meatballs being too wet, feel free to add another tablespoon or so of breadcrumbs, but be careful! The moisture is what keeps them from getting too dense.

Once you have combined all of your ingredients, roll golf-ball size (may alter the way you like!) meatballs and place on a lightly greased baking sheet about 1-1.5 inches apart. Again, they will be sticky, but you should be able to form a ball.


Bake your meatballs at 350 for 15 minutes, turning over about halfway through to assure both sides brown. While your meatballs are in the oven, warm your favorite sauce on medium-low. Once your meatballs have been in the oven for 15 minutes, remove from the heat and add to your sauce. Cover with lid and let simmer for ~10-15 minutes before adding your favorite pasta or serving on their own (these can definitely be a star on their own!) with a little sprinkle of cheese and some extra sauce! Enjoy!