Spinach Turkey Meatballs - Eating Bird Food

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These spinach turkey meatballs are moist and flavorful, loaded with veggies and require no binders! They’re great for meal prep because you can add them to pasta, sandwiches or salads throughout the week.

I am so excited about this spinach turkey meatballs recipe! It’s such a simple recipe… all you need is ground turkey, veggies and spices. No flour, no bread crumbs and no eggs!

The first time I made them I was so worried that they wouldn’t stick together because we left out the flour and egg, but alas they held together perfectly. And the texture and flavor was sooo good!

Spinach turkey meatballs with pasta sauce in a cast iron skillet.

I love making these meatballs as part of weekly meal prep because one batch makes a ton of meatballs (about 30) and they can be used in so many different ways!

I love serving them over zucchini noodles (or regular noodles) with pasta sauce as a main dish for dinner or as a protein option on salads. I’ve also been known to grab them straight from the fridge for a protein-rich snack. Cold meatballs FTW!

Spinach turkey meatballs on a serving platter.

Why You’ll Love This Recipe

Healthy – It’s made with lean protein, spinach and carrots, providing protein and veggies.
Flavorful – Seasoned with garlic, onion powder, and Italian herbs.
Versatile – Can be served so many different ways… add them to pasta, serve them with sauce and sides, serve them as an appetizer… the options are endless!
Easy – Requires only 8 simple ingredients and comes together quickly!

Ingredients measured out to make Turkey Spinach Meatballs: spinach, pepper, basil, ground turkey, sea salt, garlic powder, carrot and onion.

Ingredients Needed

ground turkey – the main source of protein in the recipe, ground turkey is leaner than other types of meat and provides a good amount of protein without being too heavy or fatty. I typically use 93% lean ground turkey, but you can use 99% lean ground turkey if you prefer. If you don’t have ground turkey on hand you can easily swap it for ground chicken or ground beef.
vegetables – onion, carrot and fresh spinach add delicious flavor and texture! Plus, they add extra nutrients.
seasonings – garlic powder, sea salt and black pepper.
fresh basil – adds a fresh, slightly sweet flavor to the meatballs. If you don’t have fresh basil you can use dried basil instead.

Collage of four photos showing the steps to make Turkey Spinach Meatballs mixing ground turkey with veggies, rolling into meatballs on a baking pan and then baking the meatballs.

How to Make

Preheat the oven to 350°F and line a baking sheet with parchment paper or spray with non-stick cooking spray. Make sure your onion, carrot and spinach are finely chopped as you don’t want huge chunks of veggies in the meatballs. Pro tip: Chop all your veggies in your food processor to save time!

In a large bowl add ground turkey, chopped veggies and spices. Gently combine, using clean hands if needed. Roll meat mixture into 1-2 inch balls and place on prepared baking sheet about 1 inch apart.

Bake until outsides are lightly browned and centers are no longer pink, about 25 minutes. Serve warm over your favorite noodles and sauce. Let cool before placing in an air-tight container if you’re making these as part of your meal prep.

Spinach turkey meatballs served over pasta.

How to Serve Spinach Turkey Meatballs

With pasta and marinara sauce: Serve the meatballs over your favorite pasta, such as spaghetti, zucchini noodles or spaghetti squash and top with marinara sauce.
In a sub sandwich: Place the meatballs in a sub roll with your favorite toppings, such as sautéed onions and peppers or melted cheese.
In a salad: Add the meatballs to a salad with mixed greens, tomatoes, cucumbers and your favorite dressing.
On their own as an appetizer: Serve the meatballs with toothpicks as a tasty and healthy appetizer with some dipping sauce.
On a grain bowl: Swap the falafels in this falafel bowl with these turkey meatballs or add them to this buddha bowl.

How to Store & Reheat

These spinach turkey meatballs are great for meal prep! Here’s how to store and reheat them:

Refrigerator: Let meatballs cool completely then store leftovers in an airtight container for 4-5 days.

Freezer: Let meatballs cool completely then store in the freezer in an airtight container for up to 1 month.

Reheating: If meatballs have been frozen, thaw them in the fridge overnight. When ready to enjoy, reheat in the microwave for 1-2 minutes or bake in a 350°F oven for 10-15 minutes, until warm throughout.

More Turkey Recipes

Be sure to check out the full collection of ground turkey recipes here on EBF!

Preheat oven to 350°F and line a baking tray with parchment paper or spray with non-stick cooking spray.
Make sure your onion, carrot and spinach are finely chopped as you don’t want huge chunks of veggies in the meatballs. I like chopping all the veggies in my food processor to save time.
In a large mixing bowl add ground turkey, chopped veggies and spices. Gently combine with a wooden spoon or hands.
Roll meat mixture into 1-2 inch balls and place on prepared baking sheet about 1-inch apart.
Bake until outsides are lightly browned and centers are no longer pink, about 25 minutes. Serve warm.
Let cool before placing in an air-tight container if you’re making these as part of your meal prep.

Nutrition information is automatically calculated, so should only be used as an approximation.

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