Turkey, Spinach & Cheese Meatballs
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The addition of turkey sausage and cheese makes these meatballs tender and flavorful.
Photo by Johnny Miller, Clarkson Potter 2021
I used to be one of those opinionated people who felt you shouldn’t sneak vegetables into your children’s food, but then I gave birth to a picky eater and all that righteousness went right out the window. Parenting is nothing if not humbling, right? These meatballs are a great way to sneak in some spinach, but what makes them really special is the addition of turkey sausage. Not only does the sausage make the meatballs tender, but it also adds great flavor without the need for a ton of other ingredients. Serve the meatballs with pasta, Parmesan smashed potatoes, or polenta and a big Italian salad, and dinner is served!
Table of Contents
“DELICIOUS!!!! I make a full batch and freeze for individual dinners. We serve it with zucchini noodles—really great twist on meatballs.”
What You’ll Need To Make Turkey Meatballs
Step-by-Step Instructions
To begin, mix the egg with chopped spinach, scallions, and garlic.
Add the ground turkey, turkey sausage, bread crumbs, mozzarella cheese and Parmigiano Reggiano.
Mix until evenly combined.
Form the mixture into 1-1/2 inch balls.
Broil the turkey meatballs until golden, about 10 minutes.
Then simmer in the sauce for 10 minutes more.
That’s all there is to it. Enjoy!
Video Tutorial
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Turkey, Spinach & Cheese Meatballs
The addition of turkey sausage and cheese makes these meatballs tender and flavorful.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large egg
- 3 ounces baby spinach, chopped (3½ cups whole; 1½ cups chopped)
- 3 scallions, white and green parts, finely sliced
- 3 garlic cloves, minced
- 1.25 pounds 93/7 ground turkey (I use Shady Brook Farms)
- 1.25 pounds Italian turkey sausage, removed from the casings (I use Shady Brook Farms)
- 1 cup shredded mozzarella (preferably whole milk but low-fat will work)
- ⅓ cup grated Parmigiano Reggiano, plus more for serving
- ½ cup Italian seasoned bread crumbs
- 1 (24 oz) jar marinara sauce, homemade or good quality store-bought
Instructions
- Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
- In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1½ inch balls and place on the prepared baking sheet.
- Broil the meatballs until golden brown on top, about 10 minutes.
- Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
- Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 509
- Fat: 27g
- Saturated fat: 8g
- Carbohydrates: 18g
- Sugar: 7g
- Fiber: 3g
- Protein: 49g
- Sodium: 1409mg
- Cholesterol: 194mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My husband and I LOVED these! The ground turkey and turkey sausage I used came in 1 pound packages, but I don’t think it mattered. Broiling them was much easier than sautéing them.
Thanks again for yet another great recipe Jenn! Made up the turkey meatballs in marinara tonight. Really enjoyed them over angel hair pasta with Italian salad. Only the two of us for dinner and I have frozen all the rest of the prepared meatballs for a future dinner. I’m pretty sure they will freeze well. My husband decided to make up & freeze two patties – he wants to try making turkey burgers. I wont be surprised if they make a super burger too!
Can any of this be made ahead? Making meatballs and freezing uncooked to broil and simmer on a busy night, for example?
Yes, I think these would freeze well. I typically freeze them after baking them, but I think you could get away with freezing them uncooked.
I made these last night and served them as meatball parm sandwiches. The meatballs were easy to make and the addition of the spinach and scallions gave them great flavor. Also, the typical jar sauce became so much more flavorful after simmering with the meatballs. All the cheese in the meatballs gave the sauce a more pink creamy appearance. Next time I will serve with pasta but I’ll definitely make these any time the kids want meatball parm.
Making sandwiches sounds like a great way to serve these.
Hi Jenn,
I agree with all that your website is the best cooking site … so comprehensive, organized, thoughtful, pragmatic, fantastic recipes … the full works!
Just a note to tell you that the new “Pair With” feature is a fantastic idea!
Keep up the good 🙂
Glad you like the website and the new feature– thanks for the nice words!
Jen, this meal was sensational. So easy, so fast. Loved the broiler technique. My husband is fearless with food so he had a ball putting these guys together. Your site is wonderful. Instructive and inventive always with new ideas. Stay cooking at least forever, please!
Hi there,
Have U ever eaten these cold? Do you think these could be made in advance and we taken to an outdoor concert and enjoyed cold with other options as the sides to complete the meal… Have U any suggestions, thank you!
Hi Cheryl, I think these would be okay at room temperature, but not very appealing cold — sorry!
This recipe looks delicious. What would you recommend to have with these meatballs that kids would enjoy?
These would be delicious served a steamed veggie and with pasta or Parmesan Smashed Potatoes
Love the recipe and low-carb, too.
Dear Jen,
This isn’t to rate a specific recipe. Rather, it’s to tell you how Very Much I’m enjoying ALL your recipes! When I first found your site, I thought it strange that all the recipes had such high ratings…now I don’t question at all.
Even the recipes that aren’t my favorites are clear, easy-to-use, and so, so tasty! Your sauces are never monochromatic; they just have layer on layer of flavor! I don’t know how you do it, but you do. Thanks so much…not only are you an awesome chef, but you allow all of us who follow your blog to be awesome too!!!!??
That is so sweet, Cyndi. Thank you! I’m so happy you’re enjoying the recipes.
Jenn – I should let you know that your site has become my GO TO site for recipes. I have made over a dozen of your recipes and they are all wonderful! THANK YOU!!!! I can’t wait to make more.
I’m just simmering these bad boys on the stove and we can’t wait for dinner!
It smells soooo good I’m here! Thank you for my probably go-to meatball recipe! 😉👍🏼