Name: Turkey, Spinach & Cheese Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon extra virgin olive oil 1 large egg 3 ounces baby spinach, chopped (about 3½ cups whole or 1½ cups chopped) 3 scallions, white and green parts, finely sliced 3 garlic cloves, minced 1; .25 pounds 93/7 ground turkey; .25 pounds Italian turkey sausage, removed from the casings 1 cup shredded mozzarella, preferably whole milk ⅓ cup grated Parmigiano Reggiano, plus additional cheese for serving ½ cup Italian seasoned bread crumbs 1 (24-ounce) jar marinara sauce, homemade or good-quality store-bought

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These Turkey, Spinach & Cheese Meatballs are tender, cheesy, and packed with plenty of flavor. I combine lean ground turkey with Italian turkey sausage, fresh spinach, mozzarella, Parmigiano Reggiano, garlic, and scallions, then broil the meatballs until beautifully browned before finishing them in warm marinara sauce.

I especially like this recipe for an easy family dinner because the meatballs come together quickly and can be served in several ways. I serve them with pasta for a classic meal, tuck them into a sandwich, spoon them over polenta, or simply enjoy them with extra marinara and grated cheese.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil

1 large egg

3 ounces baby spinach, chopped (about 3½ cups whole or 1½ cups chopped)

3 scallions, white and green parts, finely sliced

3 garlic cloves, minced

1.25 pounds 93/7 ground turkey

1.25 pounds Italian turkey sausage, removed from the casings

1 cup shredded mozzarella, preferably whole milk

⅓ cup grated Parmigiano Reggiano, plus additional cheese for serving

½ cup Italian seasoned bread crumbs

1 (24-ounce) jar marinara sauce, homemade or good-quality store-bought

Directions

Prepare the Oven and Baking Sheet:

I preheat the broiler and position an oven rack on the second-highest level. I line a large baking sheet with heavy-duty aluminum foil and grease the foil with the extra virgin olive oil.

Make the Meatball Mixture:

In a large mixing bowl, I beat the egg first. I add the chopped spinach, sliced scallions, and minced garlic and stir everything together until evenly distributed.

I then add the ground turkey, Italian turkey sausage, shredded mozzarella, grated Parmigiano Reggiano, and Italian seasoned bread crumbs. Using my hands, I gently mix everything until the ingredients are evenly incorporated. I avoid excessively mixing or compacting the meat because that can make the finished meatballs firmer.

Shape the Meatballs:

I shape the turkey mixture into approximately 1½-inch meatballs and arrange them on the prepared baking sheet, leaving a little space between each one.

Broil:

I broil the meatballs for about 10 minutes, or until their tops are nicely golden brown.

Finish in the Marinara Sauce:

While the meatballs are broiling, I heat the marinara sauce in a large pan on the stovetop.

Once the meatballs have browned, I carefully transfer them to the warm sauce. I simmer them over low heat for another 5 to 10 minutes, or until they are completely cooked through. For food safety, I make sure ground-turkey meatballs reach an internal temperature of 165°F (74°C).

I finish them with additional grated Parmigiano Reggiano before serving.

Servings and Timing

This recipe takes about 40 minutes from start to finish. The exact number of meatballs depends on how large I shape them, but 2½ pounds of meat plus the other ingredients makes a generous batch suitable for a family meal.

Prep time: about 20 minutes

Cook time: about 20 minutes

Total time: about 40 minutes

Serving size: approximately 6 to 8 servings

Variations

Use Different Greens:

I sometimes replace the baby spinach with finely chopped kale. I make sure tougher greens are chopped very finely so they incorporate easily into the meat mixture.

Make Them Extra Cheesy:

When I want an even cheesier meatball, I add a little more shredded mozzarella or tuck a small cube of mozzarella into the center of each meatball before cooking.

Add Some Heat:

For a spicy variation, I use hot Italian turkey sausage instead of mild sausage. I can also mix a small amount of crushed red pepper flakes into the meatball mixture.

Change the Sauce:

Marinara is my usual choice, but I can use another tomato-based pasta sauce. A roasted garlic, basil, or spicy arrabbiata-style sauce all work well with these meatballs.

Make Smaller Meatballs:

For appetizers or party food, I shape the mixture into smaller meatballs. I reduce the cooking time as necessary and rely on the internal temperature rather than cooking time alone to determine when they are ready.

Storage/Reheating

I let leftover meatballs and sauce cool before transferring them to an airtight container. I refrigerate them promptly and keep them in the refrigerator for up to 3 to 4 days.

For longer storage, I freeze the cooked meatballs directly in their marinara sauce. I portion them into freezer-safe airtight containers and freeze them for up to 3 months. I like freezing them with sauce because it helps keep the meatballs moist when reheated.

When I am ready to serve frozen meatballs, I thaw them overnight in the refrigerator when possible. I then place the meatballs and sauce in a saucepan and warm them over medium to medium-low heat until the sauce is simmering and the meatballs are hot throughout.

For smaller portions, I also reheat them in the microwave in a microwave-safe covered dish, stopping occasionally to stir the sauce and rotate the meatballs so everything heats evenly.

FAQs

Can I make Turkey, Spinach & Cheese Meatballs ahead of time?

Yes. I can prepare and shape the meatballs ahead of time, cover them tightly, and refrigerate them until I am ready to cook. I also like fully cooking them in the marinara sauce and reheating them later because they retain their moisture well.

How do I know when turkey meatballs are fully cooked?

I use an instant-read thermometer for the most reliable result. Because these meatballs contain poultry, I cook the center to 165°F (74°C). This removes the guesswork and helps me avoid unnecessarily overcooking them.

Can I use frozen spinach instead of fresh spinach?

Yes, although I prefer fresh baby spinach for this recipe. If I use frozen spinach, I thaw it completely and squeeze out as much excess water as possible before adding it to the meat mixture. Removing the extra moisture prevents the meatballs from becoming watery or overly soft.

What can I serve with these turkey meatballs?

I often serve them over spaghetti or another favorite pasta with plenty of marinara sauce and grated Parmigiano Reggiano. I also like them with creamy polenta, roasted vegetables, garlic bread, or a simple green salad. For a hearty sandwich, I put the meatballs and sauce into toasted rolls and add melted mozzarella.

Can I freeze Turkey, Spinach & Cheese Meatballs?

Yes. These meatballs are particularly freezer-friendly. I freeze the cooked meatballs in their marinara sauce in an airtight freezer-safe container for up to 3 months. When I want to serve them, I thaw them in the refrigerator and gently reheat the meatballs and sauce on the stovetop until thoroughly hot.

Conclusion

These Turkey, Spinach & Cheese Meatballs are one of those practical recipes I can turn into several different meals. The combination of ground turkey and Italian turkey sausage gives me flavorful, juicy meatballs, while spinach, mozzarella, Parmigiano Reggiano, garlic, and scallions make every bite savory and satisfying.

I love serving them straight from the marinara sauce with extra cheese, but they work just as well with pasta, in meatball sandwiches, or alongside vegetables. Since I can also freeze a batch for later, I find them especially convenient when I want a comforting homemade dinner without starting from scratch.