Turkey, Spinach & Cheese Meatballs
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
- Spaghetti and Meatballs
- Gail Simmons’ Epic Spaghetti Pie
- Chicken Meatballs with Tomato-Balsamic Glaze
- Italian Wedding Soup
- Turkey Meatballs
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe turned out great!
Another keeper.
Thank you so much.
Followed all instructions and proportions. Turned out wonderful and tasty. Will cook it again
Just made these for dinner. A big hit with everyone. I skipped the sausage and they were still very tasty!
Hi Jenn! I made theee for an office pot luck yesterday. They were a huge hit! My coworkers couldn’t believe it was turkey! I had to go back to my desk and print out several copies of the recipe to share!
These are very tasty, attractive meatballs. The spinach adds a softness that allows the sauce to penetrate the meatball in a delicious way. They are easy to make.
Julie,
I have made the Turkey spinach & cheese meatballs many times for my family. We love the flavour and I love the healthy addition of spinach and the lean ground turkey. It’s a great way to get extra greens into my grandchildren diet. The addition of the Parmesan adds nice creamy texture. These meatballs freeze beautifully and can be served in a variety of ways. Thank you for this delicious recipe.
Wendy
I made these the other night and they were delish! I especially loved the broiler method of browning the meatballs. When I took leftovers to work for lunch and several of my coworkers commented on how good they looked and smelled. Another winner!
We made these and they ended up being a nice subtle change from a more traditional meatball that we usually make. We followed the recipe and found it to be just right!
This recipe was wonderful! I did not change anything. I have made it three times. The first time I made the meatballs a little too big. I would say the meatballs are best if kept close to 1 inch in size.
Hi Jennifer, we just found out that my husband has a gluten allergy. Any suggestions on a breadcrumb substitute?
Hi Rose, you can use gluten-free bread crumbs for these. Enjoy!