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Spinach turkey meatballs with pasta sauce in a cast iron skillet.
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4.67 from 24 votes

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
Cook Time25 minutes
Total Time35 minutes
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.
    Ingredients for spinach turkey meatballs in a bowl.
  • Roll meat mixture into 1-2 inch balls and place on prepared baking sheet about 1-inch apart.
    30 meatballs evenly spaced out on a baking sheet.
  • Bake until outsides are lightly browned and centers are no longer pink, about 25 minutes. Serve warm.
    Baked spinach turkey meatballs on a baking sheet.
  • 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