This Baked Turkey Meatballs with Spinach recipe is healthy, full of flavor, and their baked in the oven so you won’t have to stand at the stove frying them. Use these meatballs for a spaghetti dinner, in meatball sandwiches, or as an appetizer with your favorite sauce.
We’re use both lean ground turkey and lean ground beef in our house (we usually use the 7% fat variety in both cases). There is some meals that I’ll use turkey or beef in. It usually depends on which one I get the best deal on.
But, there are some meals that I only use ground turkey in and some meals that I only use ground beef in. My Baked Turkey Meatballs with Spinach are an example of a recipe that I only make with ground turkey. Sure, you could make them with beef, but I think this recipe has always been best with turkey. Several years later, I’m still making these meatballs for my family — and always with ground turkey.
What I love about these Baked Turkey Meatballs with Spinach is that they are full of flavor and they’re healthy. I really like it when I can stretch meat out with vegetables. Also, I LOVE that I don’t have to stand at the stove frying them. I’m really not a fan of rolling meatballs, but it can’t be avoided. But, I can avoid extra time in the kitchen by baking them in the oven.
Baked Turkey Meatballs with Spinach RecipeIngredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon crushed red pepper flakes (optional – adjust to your preference)
- 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
- 2 tablespoons Worcestershire sauce
- ⅓ cup chicken broth
- 2½ lbs lean ground turkey
- ¾ cup bread crumbs
- 2 large eggs
- Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
- In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
- Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
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