Spinach and Turkey Meatballs

For a quick fix later on, shape the meatballs and then freeze them unbaked for up to 3 months. There is no need to thaw before baking. Just add a few extra minutes to the cooking time.

Spinach and Turkey Meatballs
Servings: 10 Prep 15 mins Total Time 35 mins


  • 3 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounce package frozen chopped spinach, thawed and well-drained
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • 1 pound ground turkey, preferably 93% lean
  • 2/3 cup dry bread crumbs
  • 1 large egg, beaten

Make It

1. Preheat the oven to 450 degrees . Line a baking sheet with parchment paper or grease with oil.

2. In a large bowl, combine the scallions, garlic, salt, pepper, spinach, Worcestershire, water, turkey and bread crumbs. Add the egg. Mix well until ingredients are evenly combined.

3. Shape the turkey mixture into 20 balls. Place on the prepared baking sheet.

4. Bake until meatballs are browned and cooked to an internal temperature of 165 degrees on an instant-read thermometer, about 15-20 minutes.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 115, Fat, total (g): 5, sat. fat (g): 1, carb. (g): 7, fiber (g): 1, sugar (g): 1, pro. (g): 11, sodium (mg): 188, calcium (mg): 68, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.