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Turkey Spinach Meatballs

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, lowfat, meatballs, pasta, spinach, turkey
Servings: 4 servings
Calories: 645kcal


  • 8 ounce spaghetti pasta, whole-wheat, dry
  • 2 cup spinach, frozen
  • 1 large egg
  • 1/4 cup ketchup
  • 1 medium onion
  • 2 clove garlic
  • 1/2 cup bread crumbs, seasoned
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 pound turkey, ground
  • 2 cup spaghetti or marinara sauce

Serve With

  • 2 medium apple
  • 4 cup lettuce, shredded
  • 1/4 medium onion, red
  • 1 medium tomato, red
  • 1/4 cup Italian dressing, low fat


  • Preheat oven to 400°F. Line a baking pan with foil and coat with nonstick cooking spray.
  • Cook pasta as directed on package. Meanwhile, thaw spinach then squeeze out any excess liquid. Chop onion and mince garlic.
  • In a large bowl, stir together the egg and ketchup.
  • Stir onion, garlic, bread crumbs, salt, and pepper into the egg mixture; gently mix in the ground turkey (using your hands is messy, but usually works the best).
  • Divide turkey mixture into 16 1-inch round balls. Flatten each ball slightly, place 1 tablespoon spinach inside each, then roll back into balls.
  • Place stuffed meatballs onto prepared baking sheet and bake for 20-25 minutes until meat is no longer pink, turning at least once halfway through cooking.
  • While meatballs are baking, pour the marinara sauce in a small saucepan and heat over medium heat until warmed through.
  • Dice apples; chop lettuce, onion, and tomato. Toss all into a large bowl along with the dressing.
  • Serve meatballs and marinara over pasta with salad on the side.


Calories: 645kcal | Carbohydrates: 89g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 128mg | Sodium: 1482mg | Fiber: 11g | Sugar: 26g