Turkey, Spinach & Cheese Meatballs
This post may contain affiliate links. Read my full disclosure policy. The addition of turkey sausage and cheese makes these meatballs tender and flavorful. 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 What You’ll Need To Make Turkey MeatballsStep-by-Step InstructionsVideo TutorialYou May Also LikePrintable RecipeReviews What You’ll Need To Make Turkey Meatballs Step-by-Step Instructions Video Tutorial You May Also Like Printable Recipe Reviews “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 You May Also Like Spaghetti and Meatballs Gail Simmons’ Epic Spaghetti Pie Chicken Meatballs with Tomato-Balsamic Glaze Italian Wedding Soup Turkey Meatballs Spaghetti and Meatballs Gail Simmons’ Epic Spaghetti Pie Chicken Meatballs with Tomato-Balsamic Glaze Italian Wedding Soup Turkey Meatballs RecipeComments (460)Add Comment Recipe Comments (460) Add Comment 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 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. 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 Powered by Per serving (6 servings) Calories: 509 Fat: 27g Saturated fat: 8g Carbohydrates: 18g Sugar: 7g Fiber: 3g Protein: 49g Sodium: 1409mg Cholesterol: 194mg 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. See more recipes: DinnerFreezer-FriendlyMake-AheadMost PopularQuick & EasyTurkeyAmericanCookbook2Italian Dinner Freezer-Friendly Make-Ahead Most Popular Quick & Easy Turkey American Cookbook2 Italian