Baked Turkey Meatballs with Spinach Recipe

This Baked Turkey Meatballs with Spinach formula is sound, loaded with flavor, and they’re prepared in the broiler so you won’t need to remain at the oven fricasseeing them. Utilize these meatballs for a spaghetti supper, in meatball sandwiches, or as a canapé with your preferred sauce.

We utilize both lean ground turkey and lean ground hamburger in our home (we ordinarily utilize the 7% fat assortment in the two cases). There are a few suppers that I’ll utilize turkey or meat in. It ordinarily relies upon which one I get the best arrangement on.

Yet, there are a few suppers that I just use ground turkey in and a few dinners that I just use ground hamburger in. My Baked Turkey Meatballs with Spinach are a case of a formula that I just make with ground turkey. Certainly, you could make them with hamburger, yet I think this formula has consistently been best for ground turkey. Quite a long while later, I’m despite everything making these meatballs for my family — and consistently with ground turkey.

Baked Turkey Meatballs with Spinach Recipe

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Recipe by homecookingmemoriesCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total timeminutes

This Baked Turkey Meatballs with Spinach recipe is healthy, full of flavor, and they’re baked in the oven so you won’t have to stand at the stove frying them

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion (finely chopped)

  • 2 cloves garlic (finely minced)

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon dried thyme leaves

  • 1/2 teaspoon dried oregano

  • 1/4 – 1/2 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

  • 1/3 cup chicken broth

  • 2 1/2 lbs lean ground turkey

  • 3/4 cup bread crumbs

  • 2 large eggs

Directions

  • 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.
  • With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
  • Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

Notes

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