These baked turkey meatballs have an incredible flavor and are a cinch to throw together! They’re a healthy, make-ahead meal that the whole family will love.
These baked turkey meatballs are one of those back-pocket meals that the Whole. Family. Loves. Meaning, there are backseat claps when I announce what’s for dinner (yes, my kids want to know what’s for dinner when we’re on the way to school in the morning). The meatballs come together quickly and can be piled over spaghetti or polenta, or they can be stuffed into hoagies for meatball subs (cheers!). [Don't miss the VIDEO below.]
Ingredients:
- Ground turkey
- Garlic
- Shallot or onion
- Dried oregano
- Egg
- Chopped baby spinach
- Panko breadcrumbs (regular or gluten free)
- Freshly grated nutmeg
How to make baked turkey meatballs:
- In a bowl combine ground turkey, shallot, garlic, oregano, egg, spinach, panko breadcrumbs and nutmeg. Season with salt and pepper.
- Mix everything together using a fork until evenly combined.
- Using a light touch, form the meat into 1 ½-inch balls (they’ll be sticky) and place them on a parchment-lined baking sheet. Cooking the meatballs on parchment makes for an easy cleanup.
- Bake the meatballs for 8 minutes. Using tongs, flip the meatballs over. Continue baking until cooked through, about 4-5 minutes longer (the internal temperature should read 165-170˚F on an instant read thermometer).
Baked turkey meatballs in sauce
While you can eat these Italian seasoned meatballs on their own, I simmer them briefly in marinara sauce after they come out of the oven. You can go for a homemade or store-bought sauce.
How do you serve turkey meatballs?
These meatballs are fabulous piled over spaghetti with grated parmesan cheese and basil. We also love to stuff them into baguettes or hoagies for meatball subs (try melting some mozzarella over top!). They're also delicious over these grits (which, btw, are the same thing as polenta).
Slow cooker turkey meatballs
For a slow cooker version, check out these Slow Cooker Turkey Meatballs (pictured below), which are from my book Fresh Flavors for the Slow Cooker.
Turkey meatball tips:
- I prefer using dark meat turkey, which will result in juicier, more tender meatballs. However, you can use white meat turkey or even ground chicken instead.
- You can swap out the shallot for minced onion or scallions.
- A heavy duty sheet pan is one of my kitchen essentials and makes cooking these meatballs a breeze. These pre-cut parchment sheets are also an awesome time saver.
- You can use homemade or store-bought marinara sauce. If using store-bought, I usually go for Rao's, which has minimal ingredients, no added sugar, and tastes homemade.
FAQs
Using binders in meatballs, such as egg and breadcrumbs, hold them together when cooking.
The meatballs should feel firm to the touch, and the internal temperature should read 165-170˚F. The meatballs are warmed in marinara sauce, so if they’re slightly undercooked they can always finish cooking in the sauce.
The baked turkey meatballs can be refrigerated for up to 5 days. They also freeze beautifully and can be frozen (without the sauce) for up to 3 months (woohoo!). Defrost the frozen meatballs in the refrigerator overnight, or simmer them in marinara sauce (directly from the freezer) until warmed through. Easiest. Dinner. EVER.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other easy weeknight meals to try:
- Mexican White Bean & Chicken Soup
- DIY Oven Grilled Cheese
- Healthy Taco Salad with Creamy Cilantro Lime Dressing
- Coconut Sriracha Shrimp & Kale
- (My Kid Loves) Broccoli Pasta
Watch the video!
Stay connected
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Get the recipe!
Healthy Baked Turkey Meatballs with Spinach
Ingredients
- 1 pound ground turkey, preferably dark meat
- 1 tablespoon minced shallot (from 1 small shallot)
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- ½ cup packed baby spinach leaves, finely chopped
- ⅓ cup panko breadcrumbs (regular or gluten free)
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 24 ounces marinara sauce
Instructions
- Preheat the oven to 450˚F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the turkey, shallot, garlic, oregano, egg, spinach, panko breadcrumbs and nutmeg. Season with salt and pepper. Mix everything together using a fork until evenly combined. Using a light touch, form the meat into1 ½-inch balls (they’ll be sticky) and place them on the baking sheet (you should get 15-16 meatballs). Do Ahead: The meatballs can be covered with plastic wrap (right on the baking sheet) and refrigerated for up to 24 hours. Let sit at room temperature for 15-30 minutes before baking.
- Bake the meatballs for 8 minutes. Using tongs, flip the meatballs over. Continue baking until cooked through, about 4-5 minutes longer (the internal temperature should read 165-170˚F). Do Ahead: Once cooled, the baked meatballs can be frozen in an airtight container for up to 2 months. Defrost the meatballs in the refrigerator overnight, or reheat them directly in marinara sauce until warmed through.
- To serve, simmer the meatballs in marinara sauce until just warmed through. Pile the meatballs on top of spaghetti or polenta, or stuff them into hoagies. Buon appetito!
Notes
- I prefer using dark meat turkey, which will result in juicier, more tender meatballs. However, you can use white meat turkey or even ground chicken instead.
- You can swap out the shallot for minced onion or scallions.
- A heavy duty sheet pan is one of my kitchen essentials and makes cooking these meatballs a breeze. These pre-cut parchment sheets are also an awesome time saver.
- You can use homemade or store-bought marinara sauce. If using store-bought, I usually go for Rao's, which has minimal ingredients, no added sugar, and tastes homemade.
- For a slow cooker version, check out these Slow Cooker Turkey Meatballs!
Scott says
Sounds delicious! Love a recipe with multiple serving options.
Nicki Sizemore says
Thank you, Scott! I hope you like the meatballs!