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

  • Was super yummy 😋 Followed the instructions exactly and turned out so good! Another winner from this excellent chef! Thank you Jenn!

    • — Tara on October 21, 2020
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  • These are on the menu for the week dinners. It will be my 3rd time making them. Best part to me is that both my 6 and 8 year old happily ate them and didn’t even ask what the “green stuff” was in them.

    • — Kate Barfield on October 10, 2020
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    • 🙂

      • — Jenn on October 12, 2020
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  • I have a really hard time eating other meatballs after these. They really are just so so good!

    • — Kelly on September 23, 2020
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  • Made these meatballs today, 3rd time now; these meatballs are easy to make & are soooooo tasty. This meatball recipe is now in our regular recipe rotation. Thx for a great recipe.

    • — Owen on August 30, 2020
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  • Hi Jenn,
    I re-heated the leftovers from yesterday’s meatball dish, medium fire on stovetop. At 15 min., they were still cool in the center, but at 18, although the temperature was perfect, the meatballs were a little burnt on the bottom, and the sauce thickened up, sort of like a paste. If I make them first cook with more sauce, would the original sauce consistency hold up better? And should I be stirring the meatballs so they don’t char on the bottom? Thanks for your help!

    • — Elise on August 26, 2020
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    • Hi Elise, sorry you had a bit of a problem when reheating these. Yes, I would definitely stir the meatballs periodically so they don’t char on the bottom. And regarding the sauce thickening up, did you have the pot covered? If not, I would cover it next time around.

      • — Jenn on August 27, 2020
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  • These meatballs are delicious! For “making ahead” for serving the next day, is it better to assemble, broil, and cook them up in the sauce completely, and store in a sealed container, just reheating only on the stovetop, right out of the fridge the next day, or should we only assemble the meatballs and store them overnight, raw, with the broiling and simmering in the sauce on the day of serving? Or something in between🙄.? Or does it matter? I’m one of those relatively non-confident cooks! Thanks for all your help- want it to taste fresh, but have a lot of other prep to do on the day of serving too!

    • — Elise on August 26, 2020
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    • Hi Elise, Glad you like these! You really could go either route –both options will work!

      • — Jenn on August 26, 2020
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  • I made this dish last night.. we thoroughly enjoyed it over a bed of zucchini linguine. I can’t wait to make it again👍🏻

    • — RUTHANN YOUNG on August 8, 2020
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  • I would love to make this tonite, would fontina be a good substitute for mozzarella?

    • — David on August 6, 2020
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    • Yep 🙂

      • — Jenn on August 6, 2020
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  • ***** These turkey meatballs were the best I have ever made. So moist and soft and beautifully flavoured. Absolutely delicious. They will certainly remain in my repertoire of recipes. Thanks for another great dinner recipe.

    • — Julie Dunn on August 1, 2020
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  • These were SOO good. I’ve never liked ground turkey but I clearly had not tried this recipe before. The meatballs were moist, flavorful, didn’t fall apart, easy to put together, and so so tasty. One of my husband’s favorite meals is spaghetti and meatballs, but he said he’d prefer these going forward – taste good AND feel good later. Thank you Jenn!! I used a 1.5 inch cookie scoop and got roughly 60 meatballs

    • — Lynnessa R Struble on July 3, 2020
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  • meatballs were ok

    • — Gabriela on June 16, 2020
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  • What would be the best way to freeze these? What kind of container? Would it be better in foil pan or smart seal glass dish?


    • — Cindy on May 19, 2020
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    • Whatever is the most airtight would be the best, so I would guess the glass dish. Hope that helps!

      • — Jenn on May 20, 2020
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  • Jenn, I want to make these (again) but when I ordered ingredients, the store substituted Italian-seasoned ground turkey for the turkey Italian sausage. I wonder if there are things I might add to end up with the same yummy meatballs – fennel? Garlic? Others? I can’t tell from the package what the seasoning is, but I could guess basil, garlic, oregano (can’t see anything in the meat). The recipe makes a lot – I hope I can turn this into something close to the original.

    • — Judy on May 3, 2020
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    • Hi Judy, I think you could get away with using the Italian-seasoned ground turkey without adding any additional seasonings. Due to using all turkey instead of the combo of turkey and turkey sausage, the meatballs may not be as tender and juicy. Hope that helps!

      • — Jenn on May 3, 2020
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      • Jenn, Thanks for your quick response. I decided to wait until I can get the turkey sausage because we loved your recipe, as written!

        • — Judy on May 4, 2020
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        • 👍

          • — Jenn on May 4, 2020
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  • These turkey meatballs were so delicious that all 34 disappeared with no chance of freezing leftover ones! —unfortunately I could not find the Shady Grove brand healthier turkey Italian sausages 🙁 so I substituted pork Italian sausage. I saw that Shady Grove has the Hot Italian turkey sausages as well, wish the surrounding grocers carried these.
    thank you for another great recipe!

    • — JooJoo on April 25, 2020
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  • I absolutely love this recipe. We’ve made them so many times and they always turn out amazing. The only difference is that we swap out the turkey for morning star grillers crumbles and they are absolutely delicious. Can’t tell that they’re the vegetarian version. Always have successs with Jenn’s recipes.

    • — PC on April 23, 2020
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  • Can I use Monterey jack cheese?

    • — Joyce on April 16, 2020
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    • It will definitely give the meatballs a bit of a different flavor, but it will work. 🙂

      • — Jenn on April 16, 2020
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  • I liked them better than hubby [healthy stuff doesn’t tickle his taste buds] so probably won’t make these again any time soon. Good to take to a pot luck though or having healthy eaters over for dinner.

    • — Sue on April 5, 2020
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  • Very good – made this several times, last time made them as turkey burgers, yum!

    • — taryn on April 4, 2020
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  • My family loves these! I add a little chopped Italian parsley. Great recipe!

    • — Amy on March 26, 2020
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  • I made these yesterday. Instead of meatballs, I made it into a meatloaf and it was delicious. I have leftovers for lunch and I’m looking forward to having it again.

    • — Noel on March 2, 2020
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  • Absolutely delicious! I used panko bread crumbs instead, added finely chopped crimini mushrooms, used white onions instead of scallions (Trader Joe’s is temporarily out of stock of them), ground chicken sausage instead of turkey sausage, & a couple dashes of red pepper flakes. Definitely bookmarking this recipe!

    • — Michelle on February 18, 2020
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  • I have made these delicious meatballs several times to rave reviews. I often double the recipe, vacuum seal and freeze. Makes a quick and yummy dinner!

    • — Angela Kenyon on February 10, 2020
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  • Hi Jenn, had asked you about using ground chicken and chicken sausage instead of turkey. Well, I went ahead and made it and my husband raved! Didn’t change anything else except I used 1lb of each meat instead of 1.25 lbs. Came out fantastic. Easy and lots for leftovers and to freeze. Thanks.

    • — Suzanne on February 8, 2020
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    • So glad they turned out nicely — thanks for reporting back! 🙂

      • — Jenn on February 9, 2020
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  • Nice to see this recipe come up in the email newsletter! I’ve made these using your recipe many times Jenn, and they are always delicious. I add chopped onions and mushrooms for more antioxidants. This recipe always works. Great job, Jenn!

    • — Frank on February 6, 2020
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  • Hi Jennifer,

    I’m looking forward to trying this recipe (hoping my 1 yr old will like it!), but I am wondering how to substitute frozen spinach for fresh? Thank you 🙂


    • — Danielle Nadkarni on January 24, 2020
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    • Hi Danielle, I’d use about 1/3 cup chopped frozen spinach (squeezed very dry). Hope that helps!

      • — Jenn on January 24, 2020
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      • Tried this recipe on Saturday and it was a hit! I had to substitute smoked turkey sausage for regular sausage because that was the only type I could find, but they were great. I will be making them again soon!

        • — Giselle on February 17, 2020
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  • WOW! Love this recipe. Meatballs were very tasty and moist. Perfect.
    You have the best recipes!!!

    • — Karen B on November 23, 2019
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  • I made these but baked them at 375 for 20 minutes, turned over and broiled for 10…delish! Didn’t cook in sauce because grand daughters don’t like sauce

    • — Jen Rulli on November 6, 2019
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  • I made this recipe as much as I could and my son just sent a letter from basic training telling me he misses my turkey meatballs. So, Jen, thank you for making such memorable and delicious recipes!

    • — Lily on October 25, 2019
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    • Awwww…. that’s so sweet! Hope he’s getting through basic training okay! ❤️

      • — Jenn on October 28, 2019
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  • Completely delicious. I’ve made a lot of turkey meatballs and this one is the best. Incredibly, every recipe I bake from this site and the cookbook turns out amazing.

    • — Abby on October 6, 2019
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  • Definitely a keeper! I didn’t see the turkey sausage and substituted an Italian chicken sausage. This will definitely be a regular at my home. In fact, I think I will make a double or triple batch to keep in the freezer. My son has Alpha Gal and it’s hard to find flavorful meals to replace beef dishes.

    • — Sara on September 5, 2019
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  • Hi Jen,

    Made a modified version of this last weekend. Its hard to find turkey meat so substituted that with just minced beef. It was a lovely dish. We loved that combination of meat and spinach and cheese. We were hoping that our two year old daughter would love it too (that way she will eat some spinach too), but sadly she didnt want to try it even. But this was definitely a great recipe. Thanks for sharing.


    • — Emile Mahabub on August 23, 2019
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  • I made this recipe with vegetarian ground “beef” and made a small meatloaf instead of balls. It was very juicy and tender, loved it!

    • — Natasja Jansen-Lutz on August 20, 2019
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  • Have made these turkey, spinach and cheese meatballs twice now in one week. They are delicious, juicy and so tender. I love that they have the added nutrition from the spinach! My pickiest eater (12 year old son) said that he loved them and he devoured them! That is high praise!! My husband who usually dislikes anything I make using ground turkey adored these meatballs as well! It made my day! Thank you, Jenn, for another go-to recipe which is quick, highly nutritious and tastes scrumptious! You are the best, and your picture showing your use of an ice cream scoop to form the meatballs was pure genius!! What a great tip and hack—thanks a million!!

    • — Rita on August 6, 2019
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    • 😊

      • — Jenn on August 6, 2019
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  • Hi Jen,

    Do you broil these on high or low? I didn’t see it specified in the instructions.


    • — Aisha on July 21, 2019
    • Reply
    • High (you can assume that any recipe of mine that requires broiling means that it should be done on the high setting). Hope you enjoy the meatballs!

      • — Jenn on July 22, 2019
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  • I made these meatballs a couple of years ago for the first time. Now I am the official meatball maker in our house. My wife, (the Italian), says these are much better than hers. I always make extra!

    • — Vince Fishbaugh on July 18, 2019
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  • Just wonderful meatballs! Made 24 so we have enough for 2 meals for us two seniors and I sent the other dozen to our daughter. She also gave them FIVE stars. I will be tossing all other turkey meatballs in my file; this is the only one I will ever need (and use) again.

    • — Judi Gibbs on July 17, 2019
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  • Delicious recipe! My problem was that 1/2 of them were eaten before I could get them in the Marina sauce! Will be great for a pot-luck I plan to attend.

    • — Nancy W. on May 27, 2019
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  • These were so easy but delicious! Used the Trader Joe’s Tuscano Marinara sauce and it was perfect! The meatballs are more moist than most recipes and the sausage makes a big difference! Thank you Jen!

    • — Kim on May 21, 2019
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  • Wow, these are SO good!! To be honest – we really weren’t expecting much from these and quite frankly I don’t even like sausage but we decided to give these a try since we have loved nearly all of the recipes on this site. Turns out that we just may even like these better than our regular beef meatballs, they are just that good!! Thanks again for another stellar recipe.

    • — LisaR on May 5, 2019
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  • Fantastic! Tender and delicious

    • — Laura Joly on May 5, 2019
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  • I made two batches of the meatballs for a couples potluck; one with gluten free breadcrumbs the other as written. The broiler timing was spot on! Both versions were delicious!

    • — Jeneyne Williams on April 11, 2019
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  • Loved this recipe! The spinach was an unusual addition but so delicious!

    • — Constance Olivier on April 11, 2019
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  • These were really good! I only used 1 lb of turkey and 1 lb of turkey sausage, because I could only find it in 1 lb increments at my store and I didn’t want to have a bunch of leftovers. I cut back on the spinach just a bit (3 cups instead of 3.5), but kept everything else the same. They came out great – my husband and toddler both loved them. Will definitely make again.

    • — Erika on April 8, 2019
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  • These are so good! The first time I made them I just measured out 3 oz of spinach, chopped it up and added it to the mixture. It was too much spinach though. I made them again today and chopped up 1 1/2 cups spinach. It was the perfect amount. It only weighed a little over 1 1/2 oz.

    • — Cathy Reith on March 24, 2019
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  • We love these meatballs! I love that they’re sneakily healthy! Could this convert to a meatloaf recipe as is just by raising the cooking time or would it need something more (my gut says add another egg?) just wasn’t sure if anyone had experimented?

    • — Kristen on March 24, 2019
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    • So glad you like these, Kristen! Yes, I do think that you could turn this into a meatloaf with no added ingredients. I’d refer to this recipefor the oven temp and time. (It may take just a few minutes longer than the Italian meatloaf because it’s just bit more meat.) Hope you enjoy!

      • — Jenn on March 26, 2019
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  • SO. GOOD. I can ALWAYS trust Jenn to deliver remarkable recipes, even when I’m stressed because I’m having a dinner party AND I’ve never tried the recipe before. These meatballs were a huge hit. Adding turkey sausage was such a genius touch. The chopped spinach provided a welcome vegetal note. Flavourful, light, delightful. Thank you for everything you do for us, Jenn. xo

    • — Linda Adachi on February 25, 2019
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  • I have made this recipe exactly and it is amazing, and so easy, everyone loved it!

    Jenn I was wondering if I could use ground beef and pork sausage instead of the turkey, would it work out just as good?

    • — Kathy Cabral on February 21, 2019
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    • So glad it was a hit, Kathy. I do think it’d work well with beef and pork sausage. 🙂

      • — Jenn on February 22, 2019
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      • Thank you! I will let you know how it works out!

        • — Kathy Cabral on February 22, 2019
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      • Just giving you feedback on my experiment of switching to beef and pork sausage! I made them for a gathering of 30 and they vanished, enjoyed by all! After trying both though, myself and my kids personally prefer your original recipe with turkey! The flavour is just better.

        • — Kathy Cabral on February 28, 2019
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        • Thanks so much for the follow-up, Kathy–I’m sure other readers will appreciate the info as well! 🙂

          • — Jenn on February 28, 2019
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  • Where would I find turkey Sausage? I cannot find it for the life of me. I have tried Trader Joe’s and Stop & Shop (the major supermarket by me). Thanks!

    • — Danielle on January 31, 2019
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    • Hi Danielle, that’s strange as I think turkey sausage is fairly widely available. If you find it though, you could use pork sausage instead. (Not sure if this is the case at all supermarkets, but I find that I can request something at my grocery store and they will order it for me if you want to try that.) Hope that helps and that you enjoy the meatballs if you make them!

      • — Jenn on January 31, 2019
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  • Easy enough for a weeknight supper. We loved the meatballs.

    • — Michelle on December 11, 2018
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  • Do you serve these as is or on pasta?

    • — Ann Joyce Conroy on December 7, 2018
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  • Hi Jenn,
    I really want to make this recipe, but my oven doesn’t have a broiler. What do you think would be the best alternative way to cook them? Thanks!

    • — Julia on December 4, 2018
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    • Hi Julia, it’s fine to saute them on the stove if you don’t have a broiler. Hope you enjoy!

      • — Jenn on December 6, 2018
      • Reply
  • If you wanted to freeze these, would you cook them first?

    • — Carol Baran on December 1, 2018
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    • Yep 🙂

      • — Jenn on December 2, 2018
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    • Hi Jenn, would love to try but do you think I could use ground chicken instead and chicken sausage? Hubby doesn’t like ground turkey. Thanks.

      • — Suzanne on February 6, 2020
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      • Sure, Suzanne, that will work. Hope you enjoy! 🙂

        • — Jenn on February 6, 2020
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  • Would these be good added to homemade post-Thanksgiving turkey broth, with lots of vegetables, and without the tomato sauce, for a turkey meatball soup? If not, would you have a different recipe you would suggest?

    • — Karen on November 27, 2018
    • Reply
    • Sure, Karen – I think that’d work well.

      • — Jenn on November 28, 2018
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  • I modified the recipe slightly based on ingredients I had available. I do not always have good luck with meatballs, but these turned out really good and super easy. I whipped them up in between class and work. I plan to use them for meal prepping.

    • — Liz on November 13, 2018
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  • WOW – these are amazing! Thanks for such a fab recipe!!! Delicious

    • — cindy on November 3, 2018
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  • These were a real hit with my grandchildren ages 1 yr to 4 yrs. I ended freezing a batch and they come in handy when I need something quick to feed the little ones. Will definitely make again.

  • These were very tasty. My family loved them. Personally I will likely amp up the spices and seasonings next time to give the turkey more flavor.

  • Simply delicious! It’s the little details that make this recipe stand apart from all the rest: adding fresh spinach, shredded mozzarella, and broiling to give the meatballs a lovely crust and a head start on cooking. Leftovers make terrific meatball sub sandwiches using good, crusty rolls.
    Jenn, thanks for a truly wonderful recipe that is a family fav (high compliment from my extraordinarily picky family)

  • My three grandchildren spend a month every summer with us and I made this recipe while there were here. I made it exactly as the recipe called for except that I made my own marinara sauce and doubled it. The kids loved it so much I made it three times while they were staying with us!
    Absolutely delicious.

  • Thanks Jenn, this is a keeper for sure. We love these! Make them just like you say and they are delicious!! They freeze beautifully….there’s just 2 of us, so they last a few meals. A must try for the chefs of the family and one not to lose track of!!

  • Hello Jenn! I love your blog! Quick question; one portion is 6 meatballs as shown in the last picture of the recipe? I am about to make it and I can’t wait to taste it! I already made the sweet chilli chicken and I absolutely loved it!

    • Glad you liked the chicken, Eva! The serving size for this varies a little based on the number of total meatballs you make (this makes around 30), so a serving would be 5 – 6 meatballs. Hope you enjoy!

  • I made these exactly as written. They were flavorful and surprisingly moist for turkey.
    My husband loves meatball subs and these were perfect.

  • Delicious and easy.

  • These were a hit with the whole family, including my VERY picky husband!

  • Entire family loved it! I was hoping for leftovers and there weren’t ANY. So easy and so delicious!

  • Oh. My. Goodness. These are DELICIOUS! Devoured by myself and my 1 year old! I made the parmesan mashed potatoes to go with them, as recommended, and the whole meal was wonderful. Highly recommend!

  • I made this recipe twice because the first time, I mistakenly used cooked turkey sausage (which I ground up before mixing) instead of raw. The second round, the meatballs were much better and were especially liked by the grandkids.

  • I would like to make these into a meatball sandwich. What kind of bread would work best?? Have not made these meatballs yet!

    • Hi Donna, these would be nice with semolina crusty sub rolls or french bread sandwich rolls. Hope you enjoy!

  • Made these for company last weekend. Everyone loved them and reported they were very moist, flavorful and tasted great. They commented about how “healthy” they seemed and all went back for seconds. The next day received an email noting “we loved the healthy meatballs!” Another winner for my permanent rotation, Jenn!

  • Thanks for another tasty recipe Jenn! Prep and cook time were also quick, which I love. I served mine on a bed of plain mixed greens.

  • Another excellent recipe, wouldn’t change a thing. Made the full recipe (only two of us) just to have extra to freeze. Then took the suggestion you made to another reviewer and stole the sauce from your Swedish Meatballs (half the brown sugar – thanks for the warning). These meatballs, that sauce, made my knees weak! Outstanding is an understatement.

  • Amazing as usual, Jenn! These meatballs are delicious and I love it when dinner is ready in less than an hour! I subbed mozzarella for a Monterey jack goat cheese, because it was what I had in the fridge and I served it with spiral zucchini “noodles”. Your recipes never disappoint! Thank you AGAIN for another winner!

  • Are you using the whole package of the ground turkey and sausage as pictured?

    • I believe that each of those packages in the pic is 1.25 pounds, so yes, that’s what I use in the recipe. Hope you enjoy!

    • Made spinach meatballs based on your recipe today. However, made it just with minced beef. It tasted really good. The combination of spinach and meat was really wonderful. Thanks for the recipe. Had it with linguine and added really finely chopped mushroom in the passata. We loved the meatballs.

      • — Emile on August 17, 2019
      • Reply
  • Excellent meal prep! Wonderful with a side of sautéed zucchini. Thanks so much! I will definitely be making these again!

  • I mixed everything together by accident.i didnt mix eggs scallions and spinach together first.will that make a difference

    • Not at all Elaina – it will be fine. Enjoy!

  • Could you freeze these?

    • Sure, they freeze and reheat nicely!

  • Made these, and now I am addicted!! We have them once a week with zucchini spaghetti and sauce!! Absolutely delicious!! I use vidalia onion instead of green onion but follow the rest of the recipe. A++++++

  • Wonderful recipes including this one. Rave review from my family!
    Was wondering if in a pinch if I could substitute with brown bread?

    • Glad everyone enjoyed them. You could make bread crumbs from the bread if you’d like, but you’ll likely need to add a few pinches of Italian seasoning to boost the flavor a bit. Hope that helps!

    • I should have clarified better. I used the white bread and milk mixture instead of bread crumbs and ground beef that I had on hand instead of ground turkey. They were fantastic. Also was hinky about broiling but worked great!
      Thanks Jenn

  • Hi, Jenn,
    This is one of my favorite recipes. I know every oven is different, my broiler causes the meatballs to get too well done even when the rack is on the 2nd position. Today, I preheated the oven to 350 degrees F and rolled the meatballs closer to 2″ (I liberally used a 1/8″ cup spoon measure). Instead of placing them on an oiled cookie sheet, I put each meatball into a slot in a 24-slot mini non-stick muffin tin (at that size, they were a little large). I baked them for 16 minutes, turning them at exactly 8 minutes. They were perfect and very moist! Allowing the meatballs to bake in their own juices was the answer to my overly hot broiler. I then browned the extra meat, drained it and added it to the sauce. It came out similar to Bolognese (is it dinner time yet?) 🙂

  • Hi Jenn
    Would love to make these for a gathering next weekend. In the UK I’m not sure I’ll find turkey sausage easily, can you give me an idea of what ingredients they contain or any substitution ideas?
    Thanks as always,

    • Hi Maxine, If you can find chicken or pork sausage, those will work too. If you can find those, there are a number of readers that have commented that they eliminated the sausage and have been happy with the results. If you do that, though, I would definitely stick with the 93/7 turkey; I’m concerned that using all turkey breast will make them too dry. Hope that helps!

  • Store out of ground turkey so used ground chicken instead. Added red pepper flakes cause we like everything spicy. Wonderful! Hard to stop eating them. Was making chili at the same time so tossed in the meat mixture which really added to the chili! No more ground meat in chili from now on. Excellent recipe !! Looking forward to making again.

  • Hi, I would like to make these using 1lb of hamburger. Would I just cut the whole recipe in half? Thanks!

    • Hi Rose, because you have less than half the meat (the recipe calls for 2.5 pounds total), I’d suggest cutting the remainder of the ingredients by just over half. Hope you enjoy!

  • These meatballs are delicious!! I was a little nervous because of the turkey. Couldn’t imagine a wonderful meatball without pork or beef. But here it is!!! These are definitely a keeper and we’ll be having these often! These are super easy to prepare. The taste is fabulous! The seasoning is spot on. These are well worth your time. Your tastebuds and stomach will thank you.

  • These are incredible! I didn’t change a thing with the meatball recipe, I just made double the sauce since I am a sauce person!!

  • Delicious! Another winner and wonderfully different and tasty recipe from Jennifer. Served over angel hair pasta with a sprinkle of Parmesan cheese. Also had a salad and Jenn’s recipe for Ranch dressing. Can’t beat it! Thank you!

  • Hi Jennifer, if I wanted t freeze part of these, would I freeze before or after cooking? Thank you!

    • Hi Glinda, you can go either way, but I’d suggest cooking them first. They reheat nicely. Enjoy!

  • Outstanding! Made these last night and served with a bit of angel hair pasta. The scallions and spinach, although simple, made such a huge difference in an otherwise basic meatball recipe. I followed the recipe precisely, I made no changes. However, I will attempt to make these with beef and pork at some point in the future. Thanks Jenn!

  • Hi Jenn,
    Made your meatballs last night and it was an instant hit with my husband! Didn’t even serve it with anything, the meatballs and sauce were plenty. The only variation I made was to add pork sausage instead of turkey sausage, but only because the store I was in didn’t carry turkey sausage. They were delicious though and very moist. I’ll try it with turkey sausage next time as I’ll be making these again and again.

  • Ten out of ten, when cooking with Jenn!
    Fabulous meatballs. Thankyou. With my first mouthful, I knew they would be a hit. The flavour is wonderful and the texture is perfect. Dished them up with warm pasta salad. All the teenagers wanted seconds.
    You’re amazing!

  • Excellent easy to follow directions. The only suggestions I have to offer is DON’T OVER WORK the ingredients….meat will be more tender.

  • Dear Jennifer,
    I made these delicious meatballs last night and shared 1/2 with my son and family. I was concerned he wouldn’t like the idea of spinach in his meatballs. I know when it’s a hit when he says he’d like me to make them again!! I used Honeysuckle 93/7 ground turkey and their sweet Italian sausage and added a little red pepper flakes. I also used low moisture mozzarella because that was what I had. I used my #40 cookie scoop which is a little smaller but so much easier when shaping/portioning meatballs. I baked 1/2 under the broiler, turning them for the last 3 minutes with tongs. Made 40 meatballs. The rest I fried and I liked the broiler baked ones the best+less mess. I think these would be perfect for meatball sandwiches topped with sauce and provolone. Will definitely make again and share with my friends.

  • The Turkey meatballs are delicious! I freeze the batch for company so you can make them weeks ahead. The only change I make is doubling all the ingredients except the meat. The meatballs are very moist and flavorful. The Big Italian salad is perfect with the dinner. I highly
    recommend this recipe for a crowd.

  • Turkey, spinach and cheese meatballs; I followed the recipe with these deviations:
    2 eggs, 4 scallions, 2 1/2 lb grnd turkey, 1 lb Jimmy Dean Italian turkey sausage, 2 cups shredded mozzarella cheese, 1/2 cup grated Parmigiano Reggiano, 1 pkg Ritz crackers ground, 3 24oz jars Emeril’s Home Style Marinara. Made 59 meatballs. Served with spaghetti noodles and garlic toast. Yum!

    • — MariElizabeth Zak
    • Reply
    • It’s MariElizabeth, again. Just wanted to clarify that I used the Ritz crackers IPO the bread crumbs. Other than the extra amounts of ingredients as listed in my review, I followed the recipe to the “t” and these are by far the best/easiest meatballs I’ve EVER made!

      • — MariElizabeth Zak
      • Reply
  • Can these be done with the beef and pork instead? My daughter cannot eat poultry.

    • Yes, that will work (either one or a combination of the two). Hope you enjoy!

  • My dtg does not eat pork or dark meat so I used ground turkey breast, spices, spinach, and a tbsp of olive oil so they wouldn’t dry out. Delicious! I opened a can of whole san marzano tomatoes and simmered with fresh garlic, salt, pepper and sprig of fresh basil for 20 minutes. I used an immersion blender to smooth out sauce and proceeded with recipe . omg delicious! Served with big salad and side of zucchini zoodles and for those not weight/carb conscious a fresh from scratch no knead rosemary garlic bread. This meal was 5 star!

    • — michelle ruggiero
    • Reply
  • This is a genius recipe with the addition of Italian sausage. It is very fast to put together and baking the meatballs makes it even more efficient. Don’t change a thing. I usually make the meatballs smaller in size so I can freeze half of them.

  • loved the idea of the turkey sausage – I never would of thought of that. I always make turkey meatballs for my and dad I but instead of tomato sauce we enjoy pineapple or mango salsa

  • I was skeptical the first time I made these, but, as always with your recipes, the results were outstanding. Now I cook these ahead and keep a bag of meatballs frozen for hurry-up meals or when grandkids will be visiting. No changes needed for our family! Thank you so much.

  • These were fabulous!! Even my three picky kids ate them with gusto! I did add some chopped parsley to the spinach… I served with a side of spaghetti sauce, salad and parmesan cheese. YUM! Your recipes are always the BEST! Can’t wait to get your cookbook!

  • Love these turkey meatballs! A family favorite. Your site is my favorite for recipes!

  • Do you think this will work using only ground turkey breast for the meat? It’s a bit drier. Should I add something to compensate? Thank you!!

    • Hi Karen, there are a number of readers that have commented that they eliminated the sausage and have been happy with the results. If you do that, though, I would definitely stick with the 93/7 turkey; I’m concerned that using all turkey breast will make them too dry.

  • These are a big hit with my family as my daughter doesn’t eat pork or beef. I was so happy to find a great meatball recipe with turkey meat and I love having greens in them. Much healthier and so moist and tasty!

  • I have made these turkey spinach meatballs several times now. My entire family loves the recipe. The change I have made is to bake them in the oven in mini muffin pans. They are great. I’ve also sautéed onions and then added the spinach and added Italian spice seasoning. Skipped the Italian sausage that time. It’s just a great recipe that allows you to make it your own. Thanks for the great recipe ideas.

  • I have made these meatballs several times and they are delicious. The recipe is easy to assemble and the ingredients are every day ingredients. I usually keep two of the meatballs out to eat while the rest are finishing in the sauce. Of course I don’t share those! 😉

  • Looks so good…wouldn’t change anything. Might try to make them sunday with a salad

    • — Annette Williams
    • Reply
  • I have been craving meatballs lately and these hit the spot! Quick, easy and a big thumbs up from everyone! Thank you!

  • These were delicious. As we do not eat pasta products (too many carbs) I paired it with zucchini spirals and you can also use spaghetti squash. There is a lot of cheese in these meatballs. Although delicious, you can substitute very low fat cheese and a soy Parmesan substitute.

  • I may have already commented on this recipe after the first time I made it …. after making them at least a dozen times since I still say they are the most delicious meatballs I’ve had. Just wonderful

  • Perfect as listed. Not only tasty but easy and healthy.

  • This has to be one of the best meatball recipes I have ever made. The texture, taste and presentation is by far the best.
    Dinner was never so easy. Another great recipe Jen.

  • I made these into burgers and served on pretzel buns, delicious!

  • Jenn
    If I want to make the meatballs gluten free could I leave out the bread crumbs?


    • Hi Sandy, I would include bread crumbs in the meatballs; gluten-free bread crumbs would work nicely.

  • I love that you pair these meatballs with your delicious red skin mashed Parm potatoes. Could you recommend other sauces to go with the meatballs and potatoes other than a marinara sauce?

    • Hi Candy, I think they’d be really good in a light cream sauce (like the one I serve with my Swedish meatballs). Hope that helps!

  • Made this tonight for me and the kiddos. Wow! The meatballs are so tender and moist, and the garlic, cheese and spinach really made these delish!

    These meatballs are something special. They will be regulars at our house. Thank you!

  • If I don’t want to cook in the sauce (keeping plain for the kids), do I need to adjust the time in the oven or are they fully cooked after the oven step? Thanks!

    • Hi Erin, Great question. They’ll be almost done so I’d give them an additional 10 minutes in a 350° oven. Hope they like them!

  • I made these a few weeks ago and they were delicious. The only problem I had when mixing all the ingredients together is that the spinach made it difficult to keep the meatballs together. Is there a trick to either cutting the spinach into smaller pieces or maybe using frozen spinach so the meatballs don’t fall apart?

    • Hi Ashley, Did you chop the spinach at all? If not, you should definitely chop it. If you did, I would chop it into smaller pieces. Although I haven’t made these with frozen spinach, I think you could – I’d use about 1/3 cup, well drained. Hope that helps!

  • Absolutely delish!!! My entire family loved this – including my picky youngster and hubby!!! I used plain gluten free bread crumbs and these turned out fantastic. I froze the remainder and just heated a couple up for a quick dinner tonight. Definitely freezer friendly. Recipes are always a hit. Thank you!

  • These meatballs were a home run! My husband is a meatball snob, not anymore!!

  • LOVED THIS! first time cooking with ground turkey (I have always been weary of turkey meat). Tastes just as good as beef meatballs. SO MUCH FLAVOR. great idea to add the sausage !!!! big hit with my family too!!!

  • Made these for dinner as I have been reading the recipe and reviews all week.
    My husband, a big meat lover said, we do not need any other meatball recipe, they were that delish. Jenn, I always loved your site and never review recipes, but these Meatballs over the top, and you never fail me and everyone I cook for.

  • I made this today. I used nice chicken instead of turkey and came out super delicious. First batch I broiled according to time mentioned and they came out super moist and delicious. 2nd batch I overcooked a latte bit and they became dry.
    So, please follow the instructions, they are super easy to make and delicious.

  • So many people have already commented on how amazing this recipe so I won’t be saying anything new, but I have to say that this recipe is FANTASTIC! We are not big meat eaters in our household but every so often I allow us a high quality, healthy option and this is DEFINITELY A KEEPER!!! Great flavor, texture, and filling. Like others, I really like the broiler method.

  • Hi, Jenn,
    These meatballs are the best I have ever tasted, and I am a meatball afficionado (I dream about them :). I tried five Italian restaurants within a 30-mile radius of where I live. I always ask if the meatballs are homemade. Most are store bought/frozen or over-seasoned. I gave up, as none compare to your recipe. I plan to make it often and love that it makes a generous amount of meatballs. Thank you for another five-star recipe.

  • This recipe turned out great!
    Another keeper.
    Thank you so much.

  • Followed all instructions and proportions. Turned out wonderful and tasty. Will cook it again

  • Just made these for dinner. A big hit with everyone. I skipped the sausage and they were still very tasty!

  • Hi Jenn! I made theee for an office pot luck yesterday. They were a huge hit! My coworkers couldn’t believe it was turkey! I had to go back to my desk and print out several copies of the recipe to share!

  • These are very tasty, attractive meatballs. The spinach adds a softness that allows the sauce to penetrate the meatball in a delicious way. They are easy to make.

  • Julie,
    I have made the Turkey spinach & cheese meatballs many times for my family. We love the flavour and I love the healthy addition of spinach and the lean ground turkey. It’s a great way to get extra greens into my grandchildren diet. The addition of the Parmesan adds nice creamy texture. These meatballs freeze beautifully and can be served in a variety of ways. Thank you for this delicious recipe.

  • I made these the other night and they were delish! I especially loved the broiler method of browning the meatballs. When I took leftovers to work for lunch and several of my coworkers commented on how good they looked and smelled. Another winner!

  • We made these and they ended up being a nice subtle change from a more traditional meatball that we usually make. We followed the recipe and found it to be just right!

  • This recipe was wonderful! I did not change anything. I have made it three times. The first time I made the meatballs a little too big. I would say the meatballs are best if kept close to 1 inch in size.

  • Hi Jennifer, we just found out that my husband has a gluten allergy. Any suggestions on a breadcrumb substitute?

    • Hi Rose, you can use gluten-free bread crumbs for these. Enjoy!

  • Made these for dinner last night, because 3 year old wanted spaghetti and meatballs. I didn’t have any turkey sausage and it wasn’t even missed in the recipe. Everyone loved them.

  • Can I make these in the crock pot? If so how long and what temperature do you suggest?

  • I’ve tried several other meatball recipes all of which with were subpar but finally, FINALLY this one is a keeper. This has been my go-to website for recipes since I discovered it and I haven’t been disappointed yet.

  • I grew up eating mainly Filipino food. Meatballs were rarely served as part of a meal. Our meatballs were the frozen variety that we poured Yoshida sauce over and that’s the only version we made.

    I decided to try this recipe because I needed a kid friendly dish. This was such an easy dish to whip together. My batch made more than 30 meatballs. As stated, I didn’t grow up eating meatballs, so I don’t have much to compare these to, but I enjoyed the flavor very much. Even more so than meatballs from a restaurant. The only other turkey meatballs I have made were the pre-made frozen kind, but now I can safely say I will never buy frozen meatballs again.

    From the other reviews, I will try these over zoodles and as a sub sandwich.

  • I made these meatballs last night for a party of ten. They were delicious. The only thing I did differently was after I broiled them for ten minutes rotating them once, I then put them in a slow cooker along with marinara sauce on low for most of the day. They absorbed the sauce flavor and were moist and delicious

    • — Norma marcellino
    • Reply
  • Winner winner turkey meatball dinner! Rave reviews all around and a request to make them again soon.

  • The meatballs is just one of the many recipes that I have tried. I made the meatballs just the way the recipe was laid out, and they were delicious. Just my wife and myself, so I froze the ones that were left for a later date.

  • Hi Jenn!

    I made your turkey meatballs a couple of weeks ago and although the recipe looked perfect I made a couple of changes. Who doesn’t love eating something with a gooey cheesy surprise? So instead of using grated mozzarella I put a big chuck of mozzarella inside of the meatball – sort of like an arancini (Italian rice ball). They were a big hit with both the adults and the kids!

    I served the meatballs on a bed of buttery soft polenta (my favorite comfort food!), homemade tomato sauce made from the tomatoes from my garden and dragon tongue beans that I also grew.

  • I used this recipe one day when I had two pounds of ground turkey that I needed to cook. I seasoned it with salt and Italian spices and added a cup of grated carrots, an extra 1/2 cup of bread crumbs, and a second egg. It works out great, and now my family just eats the meatballs plain with whatever sides are available. No sauce or pasta needed.

  • These are AMAZING! Another winner! Family gave this an A+ Thank you👍🏼😀

  • I didn’t have turkey sausage. I used the exact quantity on all other ingredients and the meatballs were still awesome! My husband and three daughters loved it!

  • I’m always a little afraid of burning things when I use the broiler. I didn’t notice a temperature to pre-heat/cook. Suggestions?

    • Hi Marie, My broiler temp is about 500°F.

  • Can I use chicken sausage instead?

    • Yes Madison, chicken sausage would work here. Enjoy!

  • 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.

  • 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, that should work fine and no need to adjust the cook time. Enjoy!

  • 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 🙂

  • Could the meatball mixture work as turkey burgers, of course minus the marinara sauce, and grilled?
    Thank you.

    • 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.

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

  • 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?

    • 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!

      • No worries! Thank you for getting back to me I will definitely try and find something else!

  • 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!

  • 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.

  • 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.

  • Love these meatballs – my family gobbles them up! Keep the recipes coming 🙂

  • 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.

  • 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!!!

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

  • 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!

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

    • 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.

    • 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.

  • 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!

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

    • meant pork sausage!!

  • Absolutely delicious recipe ! Love the broiling effect! My family requests these often and they can be frozen. Thanks for another great one, Jenn!

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

  • Delicious!

  • One word…delicious! Nothing else need be said.

  • 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.

  • 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.

  • 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!

  • 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.

  • Hi Jenn, Oftentimes my local grocery store doesn’t carry turkey sausages. What can I use instead of that?

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

  • 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

  • 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!!

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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…

  • 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.

  • 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.

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

  • 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,
      Did you freeze them before or after cooking? If after, how did you reheat? If before, did you defrost them before cooking?

      • 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!

  • 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?

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

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

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

  • 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.

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

  • I don’t have fresh spinach but I have frozen so how much would I use and do I drain it.

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

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

  • What would you consider a good quality marinara sauce? There are so many out there. Thanks for your help. I love your recipes!

    • 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 :).

  • If I don’t use the sausage, is there anything else to substitute or just leave it out?

    • Hi Barbara, You could use additional ground turkey in place of the sausage but they won’t be nearly as tender or flavorful.

  • 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!!

  • 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!

  • 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!

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

  • Hi Jenn,
    As my son is allergic to egg, what can i substitute egg with?

    • Hi Hai, I think any egg substitute — whatever you typically use — would work fine here.

  • 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

    • 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.

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

  • 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?

    • Hi Merrin, Any type of sausage will do here; it’s okay if it’s not turkey.

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

  • 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.

  • 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!!!

  • 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!!

  • 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

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

  • Have you ever done these with ground chicken instead of ground turkey?

    • 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!

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

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

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

  • 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!

  • 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..

  • 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!

  • 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!!!

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

  • 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!

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


  • 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.

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

  • 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

    • Hi Janet, I think chicken sausage could work here.

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

  • 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!!

  • 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?

    • 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!

  • 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”!!

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

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

    • Hi Janice, I’d freeze them separate from the sauce and then reheat them in the sauce. Hope you enjoy!

  • 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.

  • 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!!!

    • 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.

  • 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!

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

  • 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.

    • I took half of the meatball mixture and froze it in a casserole dish to use for meatloaf another time.

  • 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.

  • 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!

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

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

    • 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!!

  • 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.

  • 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!

  • 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.

  • 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!

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

    • 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.

  • 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.

    • Making sandwiches sounds like a great way to serve these.

  • 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 🙂

    • Glad you like the website and the new feature– thanks for the nice words!

  • 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!

  • 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!

    • Hi Cheryl, I think these would be okay at room temperature, but not very appealing cold — sorry!

  • This recipe looks delicious. What would you recommend to have with these meatballs that kids would enjoy?

  • Love the recipe and low-carb, too.

  • 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
    • Reply
    • That is so sweet, Cyndi. Thank you! I’m so happy you’re enjoying the recipes.

      • 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.

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