Turkey & Spinach Meatballs – Juicy, Easy, and Weeknight-Friendly

These Turkey & Spinach Meatballs are the kind of recipe you’ll make once and then keep in your regular rotation. They’re tender, flavorful, and surprisingly simple, with just a handful of pantry staples. You can simmer them in marinara, toss them over pasta, stuff them into a sub, or serve them with a fresh salad.

They’re also great for meal prep and kid-friendly. If you’re looking for a lighter meatball that still tastes rich and satisfying, this one checks every box.

Turkey & Spinach Meatballs - Juicy, Easy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Ground turkey (1 to 1.25 pounds, preferably 93% lean)
• Fresh spinach (4 cups fresh or 1 cup frozen, thawed and squeezed dry)
• Breadcrumbs (1/2 cup; plain or panko)
• Egg (1 large)
• Onion (1/2 small, grated or very finely minced)
• Garlic (2–3 cloves, minced)
• Parmesan cheese (1/3 cup finely grated)
• Fresh parsley (2–3 tablespoons, chopped) or dried Italian seasoning (1–2 teaspoons)
• Salt and black pepper
• Crushed red pepper flakes (optional)
• Olive oil (for searing)
• Marinara sauce (24–28 ounces) or preferred sauce

Instructions

 

• Prep the spinach. If using fresh, sauté it in a little olive oil with a pinch of salt until wilted, 1–2 minutes. Cool, then squeeze out excess liquid and chop finely. If using frozen, thaw completely and squeeze it dry with paper towels.
• Make the panade. In a large bowl, combine breadcrumbs with the grated onion and any juices from grating. Stir in the egg, garlic, Parmesan, parsley or Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.
• Add the turkey and spinach. Gently mix in the ground turkey and chopped spinach with a fork or clean hands. Do not overmix; stop as soon as it looks evenly distributed.
• Shape the meatballs. Lightly oil your hands and form 18–22 golf ball–sized meatballs (about 1.5 tablespoons each). Place on a plate or sheet pan.
• Sear for flavor. Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add meatballs in a single layer, without crowding. Sear 2–3 minutes per side until browned. Work in batches, adding oil as needed.
• Simmer in sauce. Pour marinara into the skillet (or transfer meatballs to a pot with sauce). Reduce heat to low and simmer gently for 10–12 minutes, covered, until internal temperature reaches 165°F and meatballs are cooked through.
• Taste and finish. Adjust salt and pepper in the sauce. Sprinkle with extra Parmesan and parsley if you like. Serve over pasta, zucchini noodles, polenta, or as a meatball sub.

Why This Recipe Works

Turkey can dry out fast, but a few smart tweaks ensure juicy results. Finely chopped or wilted spinach adds moisture and a gentle earthy flavor, while breadcrumbs and egg hold everything together without making the meatballs dense.

A mix of grated onion and garlic builds flavor without fuss. Pan-searing locks in juices and adds a golden crust, and a quick simmer in sauce keeps the centers tender. It’s simple technique, big payoff.

Shopping List

• Ground turkey (1 to 1.25 pounds, preferably 93% lean)
• Fresh spinach (4 cups fresh or 1 cup frozen, thawed and squeezed dry)
• Breadcrumbs (1/2 cup; plain or panko)
• Egg (1 large)
• Onion (1/2 small, grated or very finely minced)
• Garlic (2–3 cloves, minced)
• Parmesan cheese (1/3 cup finely grated)
• Fresh parsley (2–3 tablespoons, chopped) or dried Italian seasoning (1–2 teaspoons)
• Salt and black pepper
• Crushed red pepper flakes (optional)
• Olive oil (for searing)
• Marinara sauce (24–28 ounces) or preferred sauce

Instructions

1. Prep the spinach. If using fresh, sauté it in a little olive oil with a pinch of salt until wilted, 1–2 minutes.

   Cool, then squeeze out excess liquid and chop finely. If using frozen, thaw completely and squeeze it dry with paper towels.

2. Make the panade. In a large bowl, combine breadcrumbs with the grated onion and any juices from grating. Stir in the egg, garlic, Parmesan, parsley or Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.

   Add a pinch of red pepper flakes if you like heat.

3. Add the turkey and spinach. Gently mix in the ground turkey and chopped spinach with a fork or clean hands. Do not overmix; stop as soon as it looks evenly distributed.
4. Shape the meatballs. Lightly oil your hands and form 18–22 golf ball–sized meatballs (about 1.5 tablespoons each). Place on a plate or sheet pan.
5. Sear for flavor. Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add meatballs in a single layer, without crowding.

   Sear 2–3 minutes per side until browned. Work in batches, adding oil as needed.

6. Simmer in sauce. Pour marinara into the skillet (or transfer meatballs to a pot with sauce). Reduce heat to low and simmer gently for 10–12 minutes, covered, until internal temperature reaches 165°F and meatballs are cooked through.
7. Taste and finish. Adjust salt and pepper in the sauce.

   Sprinkle with extra Parmesan and parsley if you like. Serve over pasta, zucchini noodles, polenta, or as a meatball sub.

How to Store

• Fridge: Store meatballs with sauce in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce is thick.
• Freeze: Cool completely.

  Freeze meatballs (with or without sauce) in a freezer-safe container for up to 3 months. For best results, freeze portions flat in bags to save space.

• Reheat from frozen: Simmer in sauce over low heat until warmed through, or thaw overnight in the fridge before reheating.

Why This is Good for You

Ground turkey is a lean protein that supports muscle repair and keeps you feeling full. Spinach adds iron, vitamin K, and fiber without weighing the dish down.

Parmesan provides calcium and savory depth, so you don’t need heavy amounts of salt or fat to make it taste great. Pairing with a tomato-based sauce brings lycopene, an antioxidant associated with heart health. It’s comfort food with a lighter, nutrient-rich edge.

Pitfalls to Watch Out For

• Overmixing the meat. This makes the meatballs tough.

  Mix just until combined.

• Skipping the moisture. Squeezed spinach, grated onion, egg, and breadcrumbs keep things juicy. Don’t leave them out.
• Too much heat, too fast. High heat can burn the outside and leave the center undercooked. Sear, then simmer gently.
• Wet spinach. Excess water dilutes flavor and can make meatballs fall apart.

  Squeeze it dry.

• Undersalting. Turkey needs seasoning. Taste your sauce and finish with Parmesan to balance.

Recipe Variations

• Gluten-free: Use gluten-free breadcrumbs or quick oats, and check your marinara label.
• Dairy-free: Skip Parmesan or use a dairy-free alternative; add 1 teaspoon nutritional yeast for savory depth.
• Herby lemon: Add lemon zest and extra parsley; finish with a squeeze of lemon over the meatballs.
• Spicy arrabbiata: Increase red pepper flakes and simmer in a spicy tomato sauce.
• Mediterranean twist: Add chopped sun-dried tomatoes and crumbled feta (reduce salt), and serve with orzo.
• Baked method: Place meatballs on a parchment-lined sheet, brush with oil, and bake at 400°F for 15–18 minutes, then toss in warm sauce.
• Air fryer: Air fry at 375°F for 10–12 minutes, shaking once, until browned and cooked through; warm in sauce before serving.

FAQ

Can I use ground chicken instead of turkey?

Yes. Ground chicken (preferably thigh or 93% lean) works well with the same measurements.

Watch the cook time, as chicken can dry out a bit faster—pull them as soon as they hit 165°F.

Do I have to sear before simmering?

No, but searing adds flavor and helps the meatballs hold their shape. If you’re short on time, you can bake them and then simmer in sauce for a few minutes to infuse flavor.

What if I don’t have breadcrumbs?

Use crushed crackers, oats pulsed in a blender, or a slice of bread torn and soaked in milk. The goal is to create a soft binder that keeps the meatballs tender.

How can I keep them from sticking to the pan?

Use enough oil to lightly coat the skillet and wait until it’s hot before adding meatballs.

Don’t move them too soon; once browned, they’ll release more easily.

Can I make them ahead?

Absolutely. Mix and shape the meatballs up to 24 hours in advance and refrigerate. You can also cook them completely, chill, and reheat in sauce during the week.

What should I serve with these?

Classic spaghetti, garlicky sautéed greens, roasted broccoli, creamy polenta, or a simple salad.

For a low-carb option, try zucchini noodles or spaghetti squash.

Why are my meatballs tough?

They were likely overmixed or overcooked. Mix gently, stop as soon as the mixture comes together, and simmer just until they reach 165°F.

Can I add more veggies?

Yes. Finely grate a small zucchini (squeeze dry) or add minced mushrooms.

Keep the total moisture in check by squeezing vegetables well before mixing.

Final Thoughts

Turkey & Spinach Meatballs are a small effort, big reward kind of recipe. They’re versatile, nutrient-dense, and easy to adapt to your taste or dietary needs. Once you’ve made them a couple of times, you’ll memorize the rhythm—mix, shape, sear, simmer—and dinner practically makes itself.

Keep a batch in the freezer and you’re never far from a cozy, satisfying meal.