Turkey, Spinach & Cheese Meatballs
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The addition of turkey sausage and cheese makes these meatballs tender and flavorful.
Photo by Johnny Miller, Clarkson Potter 2021
I used to be one of those opinionated people who felt you shouldn’t sneak vegetables into your children’s food, but then I gave birth to a picky eater and all that righteousness went right out the window. Parenting is nothing if not humbling, right? These meatballs are a great way to sneak in some spinach, but what makes them really special is the addition of turkey sausage. Not only does the sausage make the meatballs tender, but it also adds great flavor without the need for a ton of other ingredients. Serve the meatballs with pasta, Parmesan smashed potatoes, or polenta and a big Italian salad, and dinner is served!
Table of Contents
“DELICIOUS!!!! I make a full batch and freeze for individual dinners. We serve it with zucchini noodles—really great twist on meatballs.”
What You’ll Need To Make Turkey Meatballs
Step-by-Step Instructions
To begin, mix the egg with chopped spinach, scallions, and garlic.
Add the ground turkey, turkey sausage, bread crumbs, mozzarella cheese and Parmigiano Reggiano.
Mix until evenly combined.
Form the mixture into 1-1/2 inch balls.
Broil the turkey meatballs until golden, about 10 minutes.
Then simmer in the sauce for 10 minutes more.
That’s all there is to it. Enjoy!
Video Tutorial
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Turkey, Spinach & Cheese Meatballs
The addition of turkey sausage and cheese makes these meatballs tender and flavorful.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large egg
- 3 ounces baby spinach, chopped (3½ cups whole; 1½ cups chopped)
- 3 scallions, white and green parts, finely sliced
- 3 garlic cloves, minced
- 1.25 pounds 93/7 ground turkey (I use Shady Brook Farms)
- 1.25 pounds Italian turkey sausage, removed from the casings (I use Shady Brook Farms)
- 1 cup shredded mozzarella (preferably whole milk but low-fat will work)
- ⅓ cup grated Parmigiano Reggiano, plus more for serving
- ½ cup Italian seasoned bread crumbs
- 1 (24 oz) jar marinara sauce, homemade or good quality store-bought
Instructions
- Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
- In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1½ inch balls and place on the prepared baking sheet.
- Broil the meatballs until golden brown on top, about 10 minutes.
- Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
- Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Pair with
Nutrition Information
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- 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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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!
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
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?
Sandy
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.
Wendy
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?
Hi Rachael, I don’t have any experience using a slow cooker, but I suspect these would work. Here are some tips on adapting recipes to a slow cooker. I’d love to hear how they turn out!
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
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!