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Turkey, Spinach & Cheese Meatballs

5 stars based on 77 votes

There’s always excitement at my house when meatballs are on the menu, but I wasn’t sure how the kids would feel about these because, well, spinach. But they loved them, spinach and all. What makes them special is the addition of turkey sausage. Not only does the sausage make the meatballs tender, it also adds great flavor without the need for a ton of other ingredients. To make life easy, I brown the meatballs under the broiler rather than in a frying pan. That means no stovetop splatters, and you can get the rest of dinner ready while the meatballs cook.

ingredients

To begin, mix the egg with chopped spinach, scallions, and garlic.

mixture-1a

Add the ground turkey, turkey sausage, bread crumbs, mozzarella cheese and Parmigiano Reggiano.

mixture-2

Mix until evenly combined.

mixture-3

Form the mixture into 1-1/2 inch balls.

forming-meatballs

Broil the turkey meatballs until golden, about 10 minutes.

broiled-meatballs

Then simmer in the sauce for 10 minutes more.

simmering-meatballs-in-sauce

That’s all there is to it. Enjoy!

Turkey-Spinach-Cheese-Meatballs-1

 

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Turkey, Spinach & Cheese Meatballs

Servings: 4 - 6 (makes about 30 meatballs)
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large egg
  • 3 ounces baby spinach, chopped (3-1/2 cups whole; 1-1/2 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)
  • 1/3 cup grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup Italian seasoned bread crumbs
  • 1 (24 oz) jar marinara sauce, homemade or good quality store-bought

Instructions

  1. 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.
  2. 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 1-1/2 inch balls and place on the prepared baking sheet.
  3. Broil the meatballs until golden brown on top, about 10 minutes.
  4. 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.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 509
  • Fat: 27g
  • Saturated fat: 8g
  • Carbohydrates: 18g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 49g
  • Sodium: 1409mg
  • Cholesterol: 194mg

Reviews & Comments

  • Can I use chicken sausage instead?

    - Madison Holmes on July 25, 2017 Reply
    • Yes Madison, chicken sausage would work here. Enjoy!

      - Jenn on July 25, 2017 Reply
  • 5 stars

    I made these last night. I ended up with close to 40 good size meatballs. I froze half after the broiling stage as mentioned in other reviews. Terrific recipe. Very easy to put together.

    - Danita on July 10, 2017 Reply
  • 5 stars

    If I plan to make these the night before serving–okay to just cook just as long as indicated in oven and then just stick in the sauce overnight–reheating when ready to eat? Any longer cook time needed in oven the night before if I do this to make sure they are cooked through??

    - Diane on June 27, 2017 Reply
    • Diane, that should work fine and no need to adjust the cook time. Enjoy!

      - Jenn on June 28, 2017 Reply
  • 5 stars

    I had all of the ingredients, so I made a batch this afternoon thinking I would freeze them for later. The smell coming from the oven had my two teenage boys wandering into the kitchen offering to sample them for me. They are on their second helping now! I don’t know if any will make it to the freezer :)

    - Jenn T. on June 27, 2017 Reply
    • :)

      - Jenn on June 28, 2017 Reply
  • Could the meatball mixture work as turkey burgers, of course minus the marinara sauce, and grilled?
    Thank you.

    - Janet on June 26, 2017 Reply
    • Hi Janet, Technically yes but I worry that the patties may stick to the grill – be sure to grease the grates really well or just broil them.

      - Jenn on June 26, 2017 Reply
  • 5 stars

    I followed recipe exactly and was not disappointed. Simmered in Delallo marinara and served over zoodles.

    - PS on June 20, 2017 Reply
  • Hi Jenn,

    I couldn’t find the turkey sausage at any grocery store but I could find the Shady Brook Farms “Italian Style Seasoned Ground Turkey”. Do you know if this will work for these meatballs or do I really need the turkey sausage?

    - Erin on June 2, 2017 Reply
    • Hi Erin, I’m not familiar with that product but I think I’d stick with the sausage (chicken or pork sausage will work as well), as you really need the added fat. Sorry!

      - Jenn on June 2, 2017 Reply
      • No worries! Thank you for getting back to me I will definitely try and find something else!

        - Erin on June 2, 2017 Reply
  • 5 stars

    Delicious in their own right, but they also earned the stamp of approval from three notoriously picky eaters-even with the knowledge that there was spinach in them! This was quick and satisfying, absolutely a new dinner staple. Thank you!

    - Lily on May 29, 2017 Reply
  • 5 stars

    Just finished a double recipe of these wonderful gems and the kitchen smells divine!! They’re delicious, keep well in the freezer, heat nicely in sauce from a jar; just mash some potatoes with garlic and parm and, voila!!, it’s dinner. Good for family, great for company … doesn’t get any better! Thanks,Jen.

    - PM in NJ on May 21, 2017 Reply
  • 5 stars

    I made these meatballs (added some fresh basil to the sauce), the parmesean mashed potatoes and Italian salad for a friend who was recovering from surgery and her family. It turned out amazing! They loved it all! Thanks for all of the great recipes.

    - Erin on May 19, 2017 Reply
  • 4 stars

    Love these meatballs – my family gobbles them up! Keep the recipes coming :)

    - Melissa on May 16, 2017 Reply
  • 5 stars

    I have made these twice and they are delicious. I have added them to a spaghetti dinner and used the left over meatballs to make sub sandwiches the next day. melted some cheese under the broiler and my kids said they were to die for.

    - Mary Manzer on May 11, 2017 Reply
  • Made these for the first time last night. YUM. I’m trying to do gluten-free so I substituted oat bran for the bread crumbs and no one noticed :)
    Also, I baked them on a rack so they wouldn’t sit in the drippings.
    I didn’t think the husband would like them because it was turkey but he loved them.
    Thank you so much!!!

    - Aimee on May 11, 2017 Reply
  • 5 stars

    It’s the broiling beforehand that makes all of the difference people – just sayin! (I add a little balsamico to my sauce though.

    - Margot C on April 30, 2017 Reply
  • 5 stars

    These are some delicious meatballs! They are very easy to make, although it took me longer than the 40 min as per recipe. I guess I need more time to chop the spinach and smash the sausage by hand. I used all the various cheese leftovers I had in the fridge, made my own quick sauce and paired with pasta. The result was excellent and the kids loved it, plus I have extra left for tomorrow! I bet they are delicious cold too! Thank you Jenn for another great recipe!

    - Tina on April 28, 2017 Reply
  • 2 stars

    Is there a way to lower the sodium? It is extremely high.

    - JoAnn on April 20, 2017 Reply
    • Hi JoAnn, yes, the sodium is quite high for these. You could use low sodium marinara sauce, which will help a little. The cheeses also adds a lot of sodium and I’m not sure there are reduced sodium options out there.

      - Jenn on April 20, 2017 Reply
    • 5 stars

      I love these! The best meatballs ever! Making them again tonight! A double batch! Cheese is high in Sodium naturally. Not everyone has a huge issue with this, and to give 2 stars for what is an excellent recipe is insulting. You could also have gone and researched lower sodium cheese/sauce options yourself to substitute and then added that into the comments like many take the time to do and share. Collectively these recipes and their clear, simple to follow picture directions, allow for easy and primarily healthy home cooking. Possibly replacing take-out and packaged/processed meals for some (me, at least) Many low sodium/low fat/low carb, but also low flavor recipe sites out there if that’s your thing. Many you have to pay for as well and/or they sell your name/email. Not every recipe is for everybody, but seems obvious that Jenn puts great effort into making a recipe taste it’s best while keeping it as healthy as possible. I greatly appreciate her doing this, as do most. So once again thank you Jenn for your hard work and for being gracious to boot.

      - Melanie Simpson on April 28, 2017 Reply
  • 5 stars

    A truly delicious meatball. It has become the go-to for all family pasta nights as well as a great addition to Italian wedding soup – just make them smaller. I make a double batch and freeze them. Also make a great meatball sub. Thanks, Jen….you never disappoint!

    - Hedy DeCampo on March 23, 2017 Reply
  • 5 stars

    Love, love Shady Brook turkey sausage. The next best thing to port sausage! Especially the Italian Spicy! Can’t wait to try this recipe!!

    - Donna on March 23, 2017 Reply
    • meant pork sausage!!

      - Donna on March 23, 2017 Reply
  • Absolutely delicious recipe ! Love the broiling effect! My family requests these often and they can be frozen. Thanks for another great one, Jenn!

    - Jan Troy on March 19, 2017 Reply
  • 5 stars

    These meatballs are delicious and so flavourful. The recipe does make a lot, but they also freeze really well! Delicious!

    - Sue on March 13, 2017 Reply
  • 5 stars

    Delicious!

    - Catherine on March 12, 2017 Reply
  • 5 stars

    One word…delicious! Nothing else need be said.

    - Gabby on March 9, 2017 Reply
  • 5 stars

    This is a wonderful recipe that my daughter loves to have when she comes home from college. So flavorful and comforting! The technique of broiling the meatballs–not baking them–seems to work so much better than other recipes I have used.

    - Sandy on March 7, 2017 Reply
  • 5 stars

    Love these meatballs. I doubled the recipe and browned them in a frying pan instead of the oven. Otherwise followed the recipe exactly as written. Very tender and juicy. A real hit for my son who does not eat beef or pork. A new favourite.

    - Terry Spencer on March 3, 2017 Reply
  • 5 stars

    Another hit – thank you! The 2nd time I made them I did make some tweaks taking from the meatballs made growing up. I used a diced yellow onion instead of scallions- softened in olive oil with a bit of salt to prevent browning. Used garlic powder (1/8t = 1 clove) and more progresso italian breadcrumbs but soaked in milk before adding. Also fried instead of baking because I like a browned/crusted meatballs before adding to sauce. Can roll balls in flour first to add to the browning too. Just delicious!

    - Janet on February 25, 2017 Reply
  • 5 stars

    My husband & I enjoyed this recipe very much & so did our friends who joined us for supper…
    Made the Parmesan smashed potatoes too, so good!
    Thank you so much for your “pair with” suggestions, I find it very helpful for meal planning.

    - Mary on February 23, 2017 Reply
  • Hi Jenn, Oftentimes my local grocery store doesn’t carry turkey sausages. What can I use instead of that?

    - Meghna on February 20, 2017 Reply
    • Hi Meghna, Any type of sausage will do here- it’s okay if it’s not turkey. Enjoy!

      - Jenn on February 21, 2017 Reply
  • 5 stars

    Made this a few times exactly as written – very good. Makes a lot of meatballs; Just two for dinner so I froze in three batches, making 4 tasty meals! I had not previously enjoyed turkey meatballs but these are really great. I like how it includes spinach and are broiled instead of fried. Thanks

    - Janet on February 20, 2017 Reply
  • 5 stars

    Followed recipe exactly and it was flavorful and soft. I don’t usually buy 93% ground turkey due to it causing a meal coming out dry, but adding the Italian turkey sausage gave it nice flavor and juiciness. My family absolutely loved it! As always, your recipe was a hit. You never fail me!!

    - Maria on February 17, 2017 Reply
  • 5 stars

    Jenn – these meatballs are so-o-o good; to my joy and amazement, even the 6 y/o picky eater liked them.
    Can they be frozen? I’m thinking of making a double recipe, broiling them and then freezing them – would be such an easy dinner. What do you think? Thanks.

    - peggy morgan on February 16, 2017 Reply
    • They can definitely be frozen, Peggy. And I’m so glad your 6-year-old liked them – I take that as a high compliment!

      - Jenn on February 16, 2017 Reply
  • These are excellent. I try to use turkey for meatballs quite often and the flavoring in these make them a winner. I made them exactly as written.

    - Mary on February 15, 2017 Reply
  • 5 stars

    This is the best meatball recipe that I’ve ever made (and I’ve tried a lot). It’s easy to make. Oozes flavor. And healthy to boot. Would not change a thing. It’s in our “favorites” folder.

    - Ellie on February 14, 2017 Reply
  • 5 stars

    This has become a family favorite. Important to watch when broiling so that the meatballs don’t get burnt. Made it last week without mozzarella cheese as I didn’t have any and substituted with parmesan — tasted just as good.

    - Rachel on February 14, 2017 Reply
  • 5 stars

    I have made these meatballs twice now and they are delicious! I wouldn’t change anything about the recipe. I like to serve them over roasted spaghetti squash and with a salad.

    - Megan on February 14, 2017 Reply
  • 5 stars

    OMG!! These are soooooo good! You won’t make any other kind of meatball once you try these! Everyone raves about how good they are,,,, yum! Your recipies are always hands down without fail every time…

    - Maria morelli on February 14, 2017 Reply
  • 5 stars

    Fabulous company fare. I prepared the meatballs in advance and then broiling them before company arrived really saved a lot of time. I made my own marinara sauce and about half an hour before dinner popped them in the sauce to simmer.

    - Grace Hicks on February 14, 2017 Reply
  • 5 stars

    These meatballs were OUTSTANDING. I served them with spaghetti squash, and they were a huge hit, as are so many of the Once Upon a Chef recipes.

    - Karen S. on February 14, 2017 Reply
  • 5 stars

    These were delicious and so easy! Another winner! Thanks so much-

    - Sara on February 6, 2017 Reply
  • 5 stars

    Before the Christmas holidays I made and froze a double batch of these meatballs to have a head start on dinner preparation with our family here for about 10 days. The meatballs were a great hit, but we didn’t need all of the meatballs so I still had a bag in the freezer in January. A family emergency sent us out of state with little notice, so I grabbed a cooler and put the meatballs in with a box of pasta and a jar of marinara, and was able to have a supper ready in minutes after we arrived. My sister said several times that they were the best meatballs ever! (We agree.) And I was glad to be able to help.

    - Judy C. on February 1, 2017 Reply
    • Judy,
      Did you freeze them before or after cooking? If after, how did you reheat? If before, did you defrost them before cooking?

      - Michelle P. on February 9, 2017 Reply
      • Hi Michelle, Jumping in because I happened to see your question. I always freeze some after cooking fully in the sauce. Just defrost before reheating. Tastes great!

        - Janet on February 25, 2017 Reply
  • 5 stars

    This is an excellent recipe and my family loves it. Question: There are two types of Italian Turkey Sausage at my store – Sweet and Hot. Would you recommend either or a mixture?

    - Vanessa on February 1, 2017 Reply
    • Hi Vanessa, glad you like the meatballs! You can use either the hot or sweet turkey sausage– totally a personal preference.

      - Jenn on February 1, 2017 Reply
  • 5 stars

    Fantastic meal. Cooked all the meatballs and them froze 1/2 for a later.

    - BC on January 29, 2017 Reply
  • 5 stars

    Fabulous! One of my favourites! Just made a batch for company staying at our house to celebrate my daughter’s wedding.

    - Thia on January 25, 2017 Reply
  • 5 stars

    Hi Jenn,
    My family loved these meatballs. I made the suggested menu of the turkey meatballs, parmesan smashed potatoes and Italian salad. They loved everything!! I had to fib to my son and tell him the spinach was basil so he would eat them. He’s very fussy and not adventurous at all but he loved the entire meal. Thanks for another great recipe.

    - Kim Anderson on January 2, 2017 Reply
  • 5 stars

    The receipe was easy and the meatball were delicious!!! I will definitely make the meatballs again.

    - Sharon Knight on January 1, 2017 Reply
  • I don’t have fresh spinach but I have frozen so how much would I use and do I drain it.

    - Pamela on December 30, 2016 Reply
    • Hi Pamela, It’s hard to say exactly but I’d probably use about 1/3 cup, drained. Hope that helps!

      - Jenn on December 30, 2016 Reply
  • 5 stars

    Really liked this, nice change from spaghetti meat balls. My daughter said “keep this recipe”. Glad I’m on your email list. Thank you.

    - Darlene on December 29, 2016 Reply
  • What would you consider a good quality marinara sauce? There are so many out there. Thanks for your help. I love your recipes!

    - Carol Turner on December 22, 2016 Reply
    • Hi Carol, I always buy Rao’s or Victoria marinara sauce – both are very good. Hope that helps and glad you are enjoying the recipes :).

      - Jenn on December 22, 2016 Reply
  • If I don’t use the sausage, is there anything else to substitute or just leave it out?
    barbara

    - barbara on December 17, 2016 Reply
    • Hi Barbara, You could use additional ground turkey in place of the sausage but they won’t be nearly as tender or flavorful.

      - Jenn on December 18, 2016 Reply
  • 5 stars

    Currently eating these as I happened to make them last night. Excellent leftovers by the way! Haha. Putting these together were easy and they turned out just over 30 meatballs. The only change was using two jars of pasta sauce because I enjoy lots of sauce. I like how there is spinach for the extra health kick. Delicious!!

    - Melissa on December 6, 2016 Reply
  • 5 stars

    First, I must say I am Italian and really fussy about meatballs. Anne Burrell’s recipe is the closest to my grandfather’s, so when I am in the mood for a lot of work, that’s what I use. But THIS recipe is dee-licious and much easier. My husband and I really loved it. I am so looking forward to making more of your recipes. Love to cook adn love to eat!

    - CathyC on December 3, 2016 Reply
  • 5 stars

    Let me preface this by saying I was skeptical ….I learned to make meatballs from an Italian woman decades ago…my daughter, however, eats no beef or pork….so I made them for her, and her family. I got ground turkey and spicy turkey sausage from whole foods, and Rao marinara sauce( not a fan of jar sauce either usually) and made the recipe as directed….it was FANTASTIC, and even better the next day. My meat and potatoes husband did not know what was in the meatball hoagie I served him, but loved it!
    I judge a recipe on the basis of ” company good” …. and this definately is. Your family will love this, even if you are a little “vague” about the ingredients….no one needs to know its healthy!

    - Gayann on November 22, 2016 Reply
  • 5 stars

    This is my new go-to meatball recipe. We don’t choose turkey often enough but these are delish. everyone loves these.

    - Liliana on November 21, 2016 Reply
  • Hi Jenn,
    As my son is allergic to egg, what can i substitute egg with?

    - Hai on November 20, 2016 Reply
    • Hi Hai, I think any egg substitute — whatever you typically use — would work fine here.

      - Jenn on November 20, 2016 Reply
  • hi- How would it taste without the sausage. Everything else sounds delicious.. brought up not eating sausage and can’t do it…
    let me know your thoughts.thanks

    - barbara on November 14, 2016 Reply
    • Hi Barbara, The sausage make the meatballs tender and flavorful, but a few readers have commented that they didn’t use the sausage and were still happy with the results.

      - Jenn on November 14, 2016 Reply
      • 5 stars

        My opinion-the sausage is what makes all the difference. Yum!

        - Darlene on December 29, 2016 Reply
  • I’ve been to three stores, and not one of them sells turkey sausage. I’m assuming it’s just ground turkey with some Italian spices. Since I see others have had the same problem locating the sausage, why are you not just saying “buy ground turkey and add these spices.” That way you wouldn’t have to say 1.3 and 1.25 pounds which most people are going to just guess at and will require them to pay for an extra pound package. Or maybe I’m all wet on what turkey sausage actually is. Or maybe it’s the fat content you are after, which can be solved by purchasing a package of higher fat turkey maybe?

    - Merrin on November 14, 2016 Reply
    • Hi Merrin, Any type of sausage will do here; it’s okay if it’s not turkey.

      - Jenn on November 14, 2016 Reply
    • 5 stars

      I buy the turkey sausage links (usually in the meat section) and split the casings to take out the turkey sausage inside.

      - Kymmie202 on January 18, 2017 Reply
  • 5 stars

    These are fantastic! We have made them multiple times and even our toddler loves them. We end up freezing half of them and keeping them for easy meals other nights.

    - Courtney on November 2, 2016 Reply
  • 5 stars

    These meatballs were absolutely scrumptious! I took hawaain sweet bread cut in half crosswise, then added the meatballs ( also sliced) with mozzarella, fresh basil and homemade tomato sauce made with fresh tomatoes. I buttered and seasoned the top of the bread with Italian seasoning and baked for 20 minutes at 350. Delish!!!

    - Darlene on October 27, 2016 Reply
  • 5 stars

    I have made these twice and LOVE them.Even my partner who usually doesn’t like ground turkey, had no idea and loved them!!Thank you for another fantastic recipe!!

    - Melissa on October 27, 2016 Reply
  • 5 stars

    This recipe was amazing! So moist and tender my family loved it! I used Italian style ground turkey since they sell It at my local store so I didn’t use te Italian sausage. My brother insisted I use the meatballs to make a meatball sub out of it haha

    - Jerrika on October 20, 2016 Reply
  • 5 stars

    Meatballs are delicious! Not a fan of sausage so left it out-so tender and addictive-family favorite

    - Julia on October 19, 2016 Reply
  • Have you ever done these with ground chicken instead of ground turkey?

    - Tanya Hendricks on October 11, 2016 Reply
    • Hi Tanya, I haven’t made them with ground chicken, but I think you could. I’d love to hear how they turn out this way!

      - Jenn on October 14, 2016 Reply
  • 5 stars

    Delicious! Broiling the meatballs before cooking in sauce gave them a great texture. Flavorful and nutritious! Will be a new family favorite.

    - Rebecca on October 10, 2016 Reply
  • 5 stars

    The family really love these . The only thing I did was add 1/2lb of ground chicken.

    - Michael verlinich on October 6, 2016 Reply
  • 5 stars

    These are the BEST meatballs I have ever made. Tender, flavorful and perfect. Thanks for another winner recipe!!!!

    - Janet Miller on October 6, 2016 Reply
  • 5 stars

    Another perfect recipe! I love how rich and delicous the meatballs are in spite of being turkey. Our regular grocer didn’t have a good quality italian turkey sausage so I subbed Boars Head chicken italian sausage which worked great. Also second time I made this I forgot to get mozzerella so I used an asiago, fontina, parm blend I had on hand for the cheese and I actually liked it even better!

    - Robin S on October 6, 2016 Reply
  • I love that you can broil these and finish cooking with the sauce. They have great Flavor and will ll definitely make again..
    I made them as an appy but will serve over gf pasta next time..

    - Maria morelli on October 6, 2016 Reply
  • 5 stars

    This is our new favorite meatball recipe, the best I’ve tasted, and certainly healthier than my former standby. The broiling technique is quick and makes for such easy clean-up. Thank you!

    - Judy on October 6, 2016 Reply
  • 5 stars

    This recipe is five stars for my family. It smelled so good my son-in-law didn’t wait for the spaghetti. He took several meatballs and made himself a huge sandwich. The spinach was not a problem with my grandkids. They loved having meatballs. Thank you!!!

    - Lois Potter on October 6, 2016 Reply
  • 5 stars

    I made this recipe for dinner last night, and it was so good. It’s definitely a keeper!

    - Courtney on October 6, 2016 Reply
  • 5 stars

    I’m usually not a big fan of turkey sausage but these meatballs were delicious. They were easy to make and after I cooked them, I froze them and gave them along with a jar of marinara sauce to my grown kids for an easy weeknight meal. They were a hit! I followed the recipe exactly and again they were easy to make and easy to share!

    - Kirby Bullard on October 6, 2016 Reply
  • 5 stars

    We LOVED this recipe!! Made it twice in one week and had friends over for meatball subs to watch the game with the leftovers

    Delicious!

    - Teri on October 6, 2016 Reply
  • 5 stars

    I always have trouble with meatballs, mine always lack flavour but these were so easy to make and the taste was amazing. Just after I saw these I found that my local butcher was making turkey sausages so it was a win win. We don’t usually get turkey or Italian sausages in England so it was nice to be able to make them as the recipe.

    - Carol Bayliss on October 6, 2016 Reply
  • 5 stars

    AWESOME recipe!!! A must make and easy, too! Enjoy!!!

    - Melody Graf on October 6, 2016 Reply
  • For the first time I made a recipe of yours and it wasn’t great. I’m pretty sure it was the sausage I used so here’s the question… I couldn’t find turkey sausage in any market including WF. They did have ground turkey and sausage seasoning so made a batch for me. The balls were almost gamey – maybe their choice of turkey and spices. (The organic ground turkey I use is very mild and tastes great.) So long story short, I’ll try this once more but what would you suggest as a substitute for the sausage? I don’t eat meat/pork. Thanks! Janet

    - Janet on September 29, 2016 Reply
    • Hi Janet, I think chicken sausage could work here.

      - Jenn on September 30, 2016 Reply
  • 5 stars

    Great turkey meatballs! I served over spaghetti squash as mock spaghetti and didn’t missed the real pasta at all. :)

    - Carla on September 29, 2016 Reply
  • 5 stars

    Once again….5 star recipe!!! It’s perfect!! The only thing I did differently…I used gluten free Italian panko bread crumbs!! It’s amazing and a must try!! Thanks so much!!

    - Nurse12 on September 22, 2016 Reply
  • I want to make these this week and rhe supermarket was sold out seasoned breadcrumbs! I have plain ones, but what (and how much) spices should I add to try and get the same flavor?

    - Lauren on September 20, 2016 Reply
    • Hi Lauren, you can definitely make seasoned bread crumbs yourself. For the 1/2 cup of bread crumbs the recipe calls for, you won’t need much, but you could add a pinch of garlic powder, dried oregano, basil and/or parsley to them. Hope you enjoy the meatballs!

      - Jenn on September 20, 2016 Reply
  • 5 stars

    We pre-made these on Sunday and heated them up last night. They were absolutely delicious, my daughter (almost 5) could not get enough of them. It’s definitely going into our “keeper file”!!

    - Meredith on September 20, 2016 Reply
  • 5 stars

    I’ve tried lots of turkey meatball recipes and this one is the best, by far!

    - Kerry on September 18, 2016 Reply
  • 5 stars

    For the turkey, spinach meatballs recipe, do you freeze it before or after you add the marinara sauce? Love the recipe.

    - Janice Milstead on September 16, 2016 Reply
    • Hi Janice, I’d freeze them separate from the sauce and then reheat them in the sauce. Hope you enjoy!

      - Jenn on September 16, 2016 Reply
  • 4 stars

    We loved this dish. I used a little less of ground turkey and turkey sausage, adding more chopped spinach. I also added some red pepper flakes and italian seasoning. It makes a lot for the amount of marinara sauce so next time I may add more sauce.

    - Kate on September 15, 2016 Reply
  • 5 stars

    I’ve experimented and made different meatball recipes but this was my favourite! This was super-easy to make and super-tasty! I couldn’t find turkey sausage at the grocery store so substituted it for mild Italian pork sausage. I also had huge garlic cloves (I love garlic!). I used a touch of olive oil on my hands to help keep the mixture from sticking to my hands when I formed the meatballs. The scallions and spinach was a really nice touch and the Parmesan cheese really helped build the flavour too! Will definitely make this again!!!

    - Christina on September 14, 2016 Reply
    • I should also add that I really liked the cooking method: broiling the meatballs was quick and less mess than frying them in a pan on the stovetop with oil spatters.

      - Christina on September 15, 2016 Reply
  • The turkey sausage must be seasoned like a breakfast sausage, or do you use a turkey Italian sausage? To me, the turkey Italian sausage sounds better, but I thought it would be specified if that was the right one. I want to try this soon, as we always love your recipes!

    - Judy on September 13, 2016 Reply
    • Hi Judy, You’re correct, it’s Italian turkey sausage. Have updated the recipe. Thank you–and so glad you’re enjoying the recipes!

      - Jenn on September 13, 2016 Reply
  • 5 stars

    Excellent recipe. Very similar to a meatloaf recipe I do. If you want it to be even healthier I lessen the bread crumbs, add chopped carrots and quinoa. My kids love it.

    - Kim on September 12, 2016 Reply
    • I took half of the meatball mixture and froze it in a casserole dish to use for meatloaf another time.

      - Christina on September 15, 2016 Reply
  • I have struggled with making homemade meatballs for decades, but have finally found my go to meatball recipe! My husband refuses to eat spinach , but managed to gobble down a half dozen of these fabulous meatballs and also raved about how good they were. He asked me where I bought them! I told them I made them and found the recipe on your site. I just love that I can use any of your recipes with complete confidence and know that they will be delicious. Thank you so much for sharing your talent! I wished I had discovered it earlier.

    - Kathy Morrow on September 12, 2016 Reply
  • Hi Jen, will this still be ok if I only have ground turkey and no sausage (can’t find turkey sausage!) thanks! And btw love all your recipes!

    - Aggie on September 11, 2016 Reply
    • Hi Aggie, I’m afraid it will be a little bland and dry. You could use any type of sausage if that helps!

      - Jenn on September 11, 2016 Reply
  • 5 stars

    P.S. Husband served up his experimental turkey burgers out of the two patties he made last night. Awesome! Not surprised.

    - Shae on September 7, 2016 Reply
    • We had just a little bit left over of the mixture as we ran out of room on the baking sheet. We debated what to do with it and, ultimately, tossed it. After we had dinner last night we were REALLLLY regretting not making a turkey burger out of it instead!!

      - Meredith on September 20, 2016 Reply
  • 5 stars

    These are so much better than the meatball recipe I have been using for years! I love the addition of so many veggies for both flavor and nutritional value. The cheeses really create a beautiful texture. I served with store-bought sauce and jerusalem artichoke flour spaghetti (organic from Giant). The only change I think I will make next time is to add a little kosher salt and pepper.

    - PaulainVA on September 6, 2016 Reply
  • 5 stars

    You did it again! These are amazing – one of the tasters here at work is Italian and said some of the best he’s eaten – couldn’t tell it was turkey.
    Thank you and keep ’em coming!

    - kay campbell on September 6, 2016 Reply
  • 5 stars

    My husband and I LOVED these! The ground turkey and turkey sausage I used came in 1 pound packages, but I don’t think it mattered. Broiling them was much easier than sautéing them.

    - Hope W. on September 6, 2016 Reply
  • 5 stars

    Thanks again for yet another great recipe Jenn! Made up the turkey meatballs in marinara tonight. Really enjoyed them over angel hair pasta with Italian salad. Only the two of us for dinner and I have frozen all the rest of the prepared meatballs for a future dinner. I’m pretty sure they will freeze well. My husband decided to make up & freeze two patties – he wants to try making turkey burgers. I wont be surprised if they make a super burger too!

    - Shae on September 5, 2016 Reply
  • Can any of this be made ahead? Making meatballs and freezing uncooked to broil and simmer on a busy night, for example?

    - Melinda on September 4, 2016 Reply
    • Yes, I think these would freeze well. I typically freeze them after baking them, but I think you could get away with freezing them uncooked.

      - Jenn on September 5, 2016 Reply
  • I made these last night and served them as meatball parm sandwiches. The meatballs were easy to make and the addition of the spinach and scallions gave them great flavor. Also, the typical jar sauce became so much more flavorful after simmering with the meatballs. All the cheese in the meatballs gave the sauce a more pink creamy appearance. Next time I will serve with pasta but I’ll definitely make these any time the kids want meatball parm.

    - Trish on September 2, 2016 Reply
    • Making sandwiches sounds like a great way to serve these.

      - Rick Delaney on September 2, 2016 Reply
  • Hi Jenn,
    I agree with all that your website is the best cooking site … so comprehensive, organized, thoughtful, pragmatic, fantastic recipes … the full works!

    Just a note to tell you that the new “Pair With” feature is a fantastic idea!
    Keep up the good :)

    - anon on September 2, 2016 Reply
    • Glad you like the website and the new feature– thanks for the nice words!

      - Jenn on September 2, 2016 Reply
  • 5 stars

    Jen, this meal was sensational. So easy, so fast. Loved the broiler technique. My husband is fearless with food so he had a ball putting these guys together. Your site is wonderful. Instructive and inventive always with new ideas. Stay cooking at least forever, please!

    - Janie Harris on September 1, 2016 Reply
  • Hi there,

    Have U ever eaten these cold? Do you think these could be made in advance and we taken to an outdoor concert and enjoyed cold with other options as the sides to complete the meal… Have U any suggestions, thank you!

    - Cheryl on September 1, 2016 Reply
    • Hi Cheryl, I think these would be okay at room temperature, but not very appealing cold — sorry!

      - Jenn on September 3, 2016 Reply
  • This recipe looks delicious. What would you recommend to have with these meatballs that kids would enjoy?

    - Teri on September 1, 2016 Reply
  • 5 stars

    Love the recipe and low-carb, too.

    - Pamela Braga on September 1, 2016 Reply
  • 5 stars

    Dear Jen,
    This isn’t to rate a specific recipe. Rather, it’s to tell you how Very Much I’m enjoying ALL your recipes! When I first found your site, I thought it strange that all the recipes had such high ratings…now I don’t question at all.
    Even the recipes that aren’t my favorites are clear, easy-to-use, and so, so tasty! Your sauces are never monochromatic; they just have layer on layer of flavor! I don’t know how you do it, but you do. Thanks so much…not only are you an awesome chef, but you allow all of us who follow your blog to be awesome too!!!!💕🎶

    - Cyndi HIlton-Geary on September 1, 2016 Reply
    • That is so sweet, Cyndi. Thank you! I’m so happy you’re enjoying the recipes.

      - Jenn on September 1, 2016 Reply
      • Jenn – I should let you know that your site has become my GO TO site for recipes. I have made over a dozen of your recipes and they are all wonderful! THANK YOU!!!! I can’t wait to make more.

        - alicia on September 2, 2016 Reply

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