Spinach Turkey Meatballs
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!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Lunch/Dinner
Cuisine: American
Keyword: spinach turkey meatballs
Servings: 10
- 2 pounds ground turkey
- 1 medium yellow onion finely chopped
- ¼ cup finely chopped carrots
- 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 and line a baking tray with parchment paper or spray with non-stick cooking spray.
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.
In a large mixing bowl add ground turkey, chopped veggies and spices. Gently combine with a wooden spoon or hands.
Roll meat mixture into 1-2 inch balls and place on prepared baking sheet 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.
Serving: 3 meatballs | Calories: 140kcal | Carbohydrates: 3g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 409mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g