Turkey, Spinach & Cheese Meatballs

Tested & Perfected Recipes

These turkey meatballs are a quick weeknight recipe the whole family loves. The addition of turkey sausage and cheese makes the meatballs tender and flavorful.

turkey meatballs

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 turkey meatballs because, well, spinach. But they gobbled them up, spinach and all.

What makes the meatballs 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. 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.

What you’ll need to make Turkey Meatballs


How to make Turkey Meatballs

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!


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Turkey, Spinach & Cheese Meatballs

These turkey meatballs are a quick weeknight recipe the whole family loves. The addition of turkey sausage and cheese makes the meatballs tender and flavorful.

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


  • 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


  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.
  5. 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 Edamam

  • 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.

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Reviews & Comments

  • I have ingredients to make these meatballs. Unfortunately I have to watch my oxalate intake [kidney stones 🙁 ], so I cannot use spinach. What are your thoughts on using arrugala (low oxalate) in these meatballs? Thank you for your time.

    • — Mary on January 17, 2021
    • Reply
    • Sure, Mary, arugula should work here. Please LMK how they turn out!

      • — Jenn on January 18, 2021
      • Reply
      • Thank you for your response. I am starting them now.

        • — Mary on January 20, 2021
        • Reply
  • Wonderful recipe. We love meatballs and are trying to eat lighter so these are a nice change from my usual (beef & pork sausage) stand-by. Really did not take long to mix this all up. I found that 3 meatballs is an ample serving size for us. I divided the meat mixture and froze dinner portions in vacuum bags. Like gold in the freezer for busy days.

    • — Kathie on January 17, 2021
    • Reply
  • What would be a good substitute for the egg in this recipe? I plan on making these for someone with an egg allergy.

    • — Carol on January 7, 2021
    • Reply
    • Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!

      • — Jenn on January 8, 2021
      • Reply
      • Thanks so much for your quick response. I always feel confident following your recipes and your advice. Always! Thanks.

        • — Carol on January 14, 2021
        • Reply
  • I have been making Italian meatballs for over 55 years. I learned the recipe as a young bride from my Italian mother-in-law (who was born in Italy and was a great cook!) Everyone loved my meatballs and always said they were the best they ever tasted. However, after trying Jenn’s recipe for Spinach, Sausage and Turkey meatballs, I never looked back. I just LOVE these meatballs and will be making them from now on!

    • — Lisa A. on January 7, 2021
    • Reply

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