Healthy Turkey and Spinach Meatballs in Tomato Sauce
These protein-packed turkey and spinach meatballs are a delicious, lighter twist on the classic Italian favorite. Simmered in a rich tomato sauce, they’re ready in just 30 minutes, making them perfect for busy weeknights. Plus, they’re loaded with nutrients from lean turkey and spinach!
[Image: A plate of juicy turkey meatballs covered in tomato sauce, garnished with fresh basil]
Growing up in an Italian-American household, meatballs were a Sunday dinner staple. But as I’ve gotten older and more health-conscious, I’ve been looking for ways to lighten up my favorite comfort foods without sacrificing flavor. That’s where these turkey and spinach meatballs come in!
I first came up with this recipe when I was trying to sneak more vegetables into my picky eater’s diet. By finely chopping the spinach and mixing it into the meatballs, I found a way to add extra nutrients without changing the texture too much. The result? A meatball that’s just as satisfying as the original, but with an added nutritional boost.
What I love most about this recipe is its versatility. You can serve these meatballs over whole wheat pasta for a classic spaghetti and meatballs dinner, or pair them with zucchini noodles for a low-carb option. They’re also great on their own as an appetizer, or stuffed into a whole wheat roll for a healthier meatball sub.
Key Ingredients
- Ground turkey: The star of our meatballs. I use 93% lean for a good balance of flavor and health.
- Fresh spinach: Adds a boost of vitamins and minerals. Don’t worry, even spinach-haters won’t notice it!
- Breadcrumbs: Help bind the meatballs together. Use whole wheat for extra fiber.
- Egg: Another crucial binder for our meatballs.
- Parmesan cheese: Adds a savory depth of flavor.
- Garlic and herbs: For that classic Italian taste.
- Canned crushed tomatoes: The base of our quick and easy sauce.
Remember to check the recipe card below for the full list of ingredients and quantities!
[Image: Ingredients laid out on a cutting board]
How to Make Turkey and Spinach Meatballs
- Prep the spinach: Start by finely chopping the spinach. The key here is to get it as fine as possible so it blends seamlessly into the meatballs.
- Mix the meatballs: In a large bowl, combine the ground turkey, chopped spinach, breadcrumbs, egg, grated Parmesan, minced garlic, and herbs. Mix until just combined – overmixing can lead to tough meatballs!
- Form the meatballs: Using your hands or a small ice cream scoop, form the mixture into golf ball-sized meatballs. This recipe should make about 16-20 meatballs.
- Cook the meatballs: Heat some olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. This should take about 8-10 minutes.
- Make the sauce: Once the meatballs are browned, pour in the crushed tomatoes and add some extra herbs if desired. Bring to a simmer and let cook for another 10-15 minutes until the meatballs are cooked through and the sauce has thickened slightly.
- Serve and enjoy: Serve hot, garnished with fresh basil and extra Parmesan if desired.
[Image: Step-by-step collage of making the meatballs]
Frequently Asked Questions
Q: Can I make these meatballs ahead of time?
A: Absolutely! You can form the meatballs and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the cooked meatballs (with or without sauce) for up to 3 months.
Q: What can I serve with these meatballs?
A: These meatballs are versatile! Serve them over pasta, zucchini noodles, or with a side of roasted vegetables. They also make great meatball subs!
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the meatball mixture.
Q: How do I know when the meatballs are fully cooked?
A: The safest way to check is with a meat thermometer. Turkey meatballs should reach an internal temperature of 165°F (74°C).
Q: Can I make these meatballs gluten-free?
A: Yes! Simply substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
These healthy turkey and spinach meatballs have become a regular in my meal rotation. They’re a hit with both kids and adults, and I love knowing that I’m serving a nutritious meal that doesn’t skimp on flavor. Plus, they’re just as good (if not better) reheated the next day, making them perfect for meal prep.
Whether you’re looking to eat healthier, sneak some extra veggies into your diet, or just want a delicious and satisfying meal, give these turkey and spinach meatballs a try. I have a feeling they might just become your new favorite too!
[Recipe Card: Include full list of ingredients, quantities, and detailed instructions]
