Baked Turkey Meatballs with Spinach can be a delicious meal that I will possibly always cook. I make these again and again because my family loves them. We have made many different kinds of meatballs, sometimes with beef or ground turkey. This baked turkey meatballs with spinach are the best we have ever tasted. Delicious! It’s so tasty, healthy and easy to make. I mostly served them with veggies and a white sauce. It was an appropriate meal for the calorie dinner.
I sometimes pan sautée or bake them. Those both turned out to be tasty variations. I dropped them into a pot of vodka sauce. It was the final step of cooking. I served over buttered egg and noodles. Those were straight up that we served with enormous cob corn and green salad. I only needed something more savory. I also added a handful of shredded parmesan, followed by some onion powder. I then pan-seared them. It was very good and very easy. Periodically, I myself make a couple of variations because of what I do/don’t have on my hand.
The meatballs are good in taste. My family and I both enjoyed them with pasta or spinach. I like that healthier turkey meatballs with spinach. I like that turkey is easier on my stomach. We agree that this is a great combination of turkey and spinach. I will tell you in detail on this occasion.
The Best Baked Turkey Meatballs with Spinach
- 16 ounces spinach - frozen chopped
- 2 1⁄2 pounds ground turkey (minced turkey) - lean
- 1⁄3 cup chicken stock (chicken broth or chicken bouillon)
- 2 large eggs
- 3⁄4 cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1⁄4–1⁄2 teaspoon red pepper flakes - crushed
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic - minced finely
- 1 large white onion - chopped finely
- 1 teaspoon salt
- Prepare the preheated oven (400°F).
- Prepare the large baking sheet by spraying with cooking spray. Line the baking sheet with foil and spray with cooking spray.
- Heat the olive oil in a frying pan on medium heat until it is hot. Add garlic, thyme, pepper, red pepper flakes, oregano, onion, and salt. Sauté them until the onion is tender for about 5-6 minutes (total time).
- Put spinach in the pan. Combine them with the mixture of onions. Give Worcestershire sauce and add the chicken broth. Mix them well to combine. Cook until you find most of the liquid has cooked out or evaporated. Don’t have so much liquid in the pan after you combine all these. Drain your spinach well. Left up from the heat, then allow it to be put to room temperature.
- Combine the turkey, egg and bread crumbs. In a large bowl, add the mixture of spinach and cooled onion to the meat. You may do all of the steps with your hands, or you can use a spoon.
- Create meatballs (1 – 1 1⁄2 inches in diameter) with your hands. Place the ready meatball on the baking sheet. Give a little space between each of them if you finish shaping the meatballs for about 40 meatballs (from this recipe).
- Bake till your meatballs are cooked enough (at a temperature of 160°F) for about 20 minutes. When it seems cooked well, lift it up from the oven and serve them.