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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Currently eating these as I happened to make them last night. Excellent leftovers by the way! Haha. Putting these together were easy and they turned out just over 30 meatballs. The only change was using two jars of pasta sauce because I enjoy lots of sauce. I like how there is spinach for the extra health kick. Delicious!!
First, I must say I am Italian and really fussy about meatballs. Anne Burrell’s recipe is the closest to my grandfather’s, so when I am in the mood for a lot of work, that’s what I use. But THIS recipe is dee-licious and much easier. My husband and I really loved it. I am so looking forward to making more of your recipes. Love to cook adn love to eat!
Let me preface this by saying I was skeptical ….I learned to make meatballs from an Italian woman decades ago…my daughter, however, eats no beef or pork….so I made them for her, and her family. I got ground turkey and spicy turkey sausage from whole foods, and Rao marinara sauce( not a fan of jar sauce either usually) and made the recipe as directed….it was FANTASTIC, and even better the next day. My meat and potatoes husband did not know what was in the meatball hoagie I served him, but loved it!
I judge a recipe on the basis of ” company good” …. and this definately is. Your family will love this, even if you are a little “vague” about the ingredients….no one needs to know its healthy!
This is my new go-to meatball recipe. We don’t choose turkey often enough but these are delish. everyone loves these.
Hi Jenn,
As my son is allergic to egg, what can i substitute egg with?
Hi Hai, I think any egg substitute — whatever you typically use — would work fine here.
hi- How would it taste without the sausage. Everything else sounds delicious.. brought up not eating sausage and can’t do it…
let me know your thoughts.thanks
Hi Barbara, The sausage make the meatballs tender and flavorful, but a few readers have commented that they didn’t use the sausage and were still happy with the results.
My opinion-the sausage is what makes all the difference. Yum!
I’ve been to three stores, and not one of them sells turkey sausage. I’m assuming it’s just ground turkey with some Italian spices. Since I see others have had the same problem locating the sausage, why are you not just saying “buy ground turkey and add these spices.” That way you wouldn’t have to say 1.3 and 1.25 pounds which most people are going to just guess at and will require them to pay for an extra pound package. Or maybe I’m all wet on what turkey sausage actually is. Or maybe it’s the fat content you are after, which can be solved by purchasing a package of higher fat turkey maybe?
Hi Merrin, Any type of sausage will do here; it’s okay if it’s not turkey.
I buy the turkey sausage links (usually in the meat section) and split the casings to take out the turkey sausage inside.
These are fantastic! We have made them multiple times and even our toddler loves them. We end up freezing half of them and keeping them for easy meals other nights.
These meatballs were absolutely scrumptious! I took hawaain sweet bread cut in half crosswise, then added the meatballs ( also sliced) with mozzarella, fresh basil and homemade tomato sauce made with fresh tomatoes. I buttered and seasoned the top of the bread with Italian seasoning and baked for 20 minutes at 350. Delish!!!
I have made these twice and LOVE them.Even my partner who usually doesn’t like ground turkey, had no idea and loved them!!Thank you for another fantastic recipe!!