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 time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds ground turkey ((I use one extra lean and one regular))
- 2/3 cup finley diced onion, (about half of a small onion)
- 8 ounces cremini mushrooms, (minced)
- 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*
Instructions
- 1
Preheat oven to 400ºF and line two rimmed baking sheets with parchement paper (or spray with cooking spray).
- 2
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.
- 3
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.
- 4
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.
- 5
Bake for 20 minutes or untl the internal tempertaure of the meatballs reaches 165ºF.
- 6
*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!