Description
Tender, cheesy turkey meatballs packed with spinach, Italian turkey sausage, mozzarella, Parmigiano Reggiano, garlic, and scallions. Broiled until golden, then simmered in warm marinara sauce for an easy family dinner.
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
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
Instructions
- Preheat the broiler and position an oven rack on the second-highest level. Line a large baking sheet with heavy-duty aluminum foil and grease the foil with the extra virgin olive oil.
- Beat the egg in a large mixing bowl. Add the chopped spinach, scallions, and garlic and stir until evenly combined.
- Add the ground turkey, Italian turkey sausage, mozzarella, Parmigiano Reggiano, and bread crumbs. Gently mix with your hands just until evenly incorporated, taking care not to overmix or compact the meat.
- Shape the mixture into approximately 1½-inch meatballs and arrange them on the prepared baking sheet with a little space between each meatball.
- Broil for about 10 minutes, or until the tops of the meatballs are nicely golden brown.
- While the meatballs broil, heat the marinara sauce in a large pan on the stovetop.
- Transfer the browned meatballs to the warm marinara sauce. Simmer over low heat for 5 to 10 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F (74°C).
- Serve hot with additional grated Parmigiano Reggiano as desired.
Notes
Fresh baby spinach can be replaced with finely chopped kale.
Frozen spinach may be used if thawed completely and squeezed very dry before adding.
For extra-cheesy meatballs, add more shredded mozzarella or place a small cube of mozzarella in the center of each meatball.
For extra heat, use hot Italian turkey sausage or add crushed red pepper flakes.
Marinara can be replaced with another tomato-based sauce such as roasted garlic, basil, or arrabbiata sauce.
For appetizer-size meatballs, shape them smaller and reduce the cooking time, using an internal temperature of 165°F (74°C) to determine doneness.
Store cooked meatballs with sauce in an airtight container in the refrigerator for up to 3 to 4 days.
Freeze cooked meatballs in marinara sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat until thoroughly hot.
Serve with pasta, creamy polenta, roasted vegetables, garlic bread, salad, or in toasted meatball sandwiches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broil and Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 155 mg
