Spinach Turkey Meatballs


These spinach turkey meatballs are moist and flavorful, loaded with veggies and require no binders! They’re great for meal prep because you can add them to pasta, sandwiches or salads throughout the week.

Spinach turkey meatballs with pasta sauce in a cast iron skillet.

A few weeks ago I shared on Instagram about a new recipe I was working on for spinach turkey meatballs, which I affectionately called Popeye turkey meatballs. Everyone went crazy asking for the recipe so I knew I needed to test a bit more and share them ASAP. For those of you who have been waiting patiently, the recipe is finally here. I’m sorry it took a little longer than expected!

Anyhow, I am STOKED about this recipe because these are the most basic (in a good way) meatballs I’ve ever seen — they’re literally just turkey, veggies and spices. No flour, no bread crumbs, no eggs!

Spinach turkey meatballs on a serving platter.

The first time I made them I was so worried that they wouldn’t stick together because we left out the flour and egg, but alas they held together perfectly. And the texture and flavor was sooo good!

We’ve been making them a part of our weekly meal prep and it’s been amazing because one batch makes a ton of meatballs (about 30) and they can be used in so many different ways! So far we’ve had them over zucchini noodles with a pasta sauce for dinner (pictured here) and I’ve been using them as a protein option on salads. Meatball salad is totally a thing and it’s dang good!

I’ve also been known to grab them straight from the fridge for a protein-rich snack. Cold meatballs FTW!

Spinach turkey meatballs served over pasta.

Now that I’ve figured out the basics to making meatballs I’m going to try my hand at a veggie version using my lentil loaf recipe as inspiration. I’ll report back soon!

Ready to whip up a batch of these turkey meatballs for yourself? Check out the easy, 8-ingredient recipe below:

More Turkey Recipes

Spinach Turkey Meatballs

4 from 10 votes
These simple clean eating Popeye turkey meatballs are moist and flavorful, loaded with veggies and require no binders! Meal prep a batch early in the week so you can add them to pasta, sandwiches, salads and more throughout the week!
Spinach turkey meatballs with pasta sauce in a cast iron skillet.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10


  • 2 pounds ground turkey
  • 1 medium yellow onion, finely chopped
  • ¼ cup finely chopped carrot
  • 3 ounces (about 3 loosely packed cups) baby spinach , finely chopped
  • 1 Tablespoon garlic powder
  • 1 Tablespoon fresh basil, or 1 teaspoon dried basil
  • 1 ½ teaspoons sea salt
  • 1 teaspoon pepper
  • olive or avocado oil cooking spray


  • Preheat oven to 350°F.
  • Make sure your onion, carrot and spinach are finely chopped as you don’t want huge chunks of veggies in the meatballs. I like chopping all the veggies in my food processor to save time. The spinach was super chopped, which why the meatballs look so green!!
  • Grab a large bowl and add turkey, chopped veggies and spices. Gently combine, using clean hands if needed.
  • Roll meat mixture into 1-2 inch balls and place on a baking sheet sprayed with non-stick coconut oil cooking spray. Place them about 1-inch apart.
  • Bake until outsides are lightly browned and centers are no longer pink, about 25 minutes. Serve warm.
  • Let cool before placing in an air-tight container if you’re making these as part of your meal prep.


  • Feel free to add 1 egg or 3 egg whites to the mixture if you want a fluffier meatball, but I find the meatballs to taste great without it.


Serving: 3meatballs Calories: 155kcal Carbohydrates: 3g Protein: 20g Fat: 7g Saturated Fat: 3g Cholesterol: 65mg Sodium: 271mg Fiber: 1g Sugar: 1g
Course: Lunch/Dinner
Cuisine: American
Keyword: turkey meatballs


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Recipe Rating

    1. Rosemarie
      July 20, 2022 AT 4:07 pm

      5 stars
      I made these for dinner and absolutely loved them. These are so easy to whip up and came out very tender. I made a half batch because I only had 1 lb of turkey. Throwing the veggies in a food processor made it super quick. I did add an egg just because I’m used to binding meatballs with them, but I’m sure it would have been fine without. These are definitely going in the meal prep rotation.

      1. Brittany Mullins
        July 20, 2022 AT 6:36 pm

        YAY! I am so happy that you enjoyed this recipe, Rosemarie. Thank you for coming back and leaving your review + star rating, I really appreciate it!

    2. Yalem
      May 31, 2022 AT 8:33 pm

      5 stars
      I make this for my 18 month old and us weekly, I change up the spices a bit just because Im like that lol but it’s great both ways.

      1. Brittany Mullins
        June 1, 2022 AT 1:48 pm

        So glad you’re loving this recipe, Yalem! Thanks for the review, I so appreciate it!

    3. Colleen Irwin
      March 3, 2022 AT 9:36 pm

      4 stars
      These we super easy and tasty. Especially the next day cold. Yummy

      1. Brittany Mullins
        March 4, 2022 AT 9:31 am

        Sometimes leftovers straight from the fridge are the best! Thanks so much for making these and coming back to leave a review, Colleen. I really appreciate it 🙂

    4. Lynn
      July 6, 2021 AT 12:29 pm

      I hope this isn’t a stupid question…..but how do I tell how much 3 ounces of spinach is. I don’t have a scale. A cup, 1/2 cup etc. Thank you

      1. Brittany Mullins
        July 6, 2021 AT 2:21 pm

        It’s about 3 loosely packed cups of spinach. 🙂

    5. Hillary A
      September 23, 2020 AT 2:30 pm

      5 stars
      I’ve made the twice and I LOVE them! I never eat ground turkey and so these especially surprised me. I cannot recommend this recipe enough. They’re delicious and EASY!

      1. Brittany Mullins
        September 23, 2020 AT 2:44 pm

        Woot woot!! So glad you loved these. Thanks for coming back to leave a comment + star rating. The reviews are super helpful for other readers.

Parchment paper lined with protein balls.


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