How To make Spinach Meatballs

Meatballs with Spinach Mushroom Sauce

The creamy rich beef sauce for these meatballs is seasoned with mushrooms, spinach and honey mustard from our Taste the Seasons Spinach Mushroom mix. We use frozen meatballs for convenience, but you can make you own using your favorite recipe.

Recipe:

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Juicy MEATBALL RECIPE - How to Cook Italian Meatballs

Our go-to Meatball Recipe. Find out our secrets to big and juicy homemade meatballs. They are make-ahead and freezer friendly which makes them perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil, to sautee

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►Freezing uncooked meatballs: 
Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.

►Freezing cooked meatballs: 
Let the cooked meatballs cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

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Italian Meatballs with Spinach

These amazing Italian Beef and Spinach Meatballs would make my husband’s Italian family proud! A great way to use up any beef and spinach you may have in your freezer! You can also skip the spinach if you don't have and add some shredded zucchini.

4b 5g 4p SP • 259 Calories
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BEST BAKED TURKEY MEATBALLS | easy, healthy meatball recipe

Baked turkey meatballs are light, tender and packed with flavor. This is an easy, healthy meatball recipe that you will want to make again and again! Try baking up a batch on the weekend to have on hand for easy weeknight meals. I love serving them over whole-grain pasta or spaghetti squash - simply the best!

Meatball recipes are one of my favorites because they're easy to make and so versatile! All you have to is mix the ingredients, roll them into little balls and bake them until moist and juicy. Meatballs are a great way to add or hide extra veggies in your meals so that even fussy eaters won't mind.

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INGREDIENTS & PRODUCTS USED + MENTIONED:
Rimmed Baking Sheet:
8-inch chefs knife:
Glass storage container:

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TIMESTAMPS:
0:00 Intro
0:20 Getting Started
0:37 Adding Ingredients
1:24 Prepping Mushrooms
1:47 Adding Ingredients
2:58 Mixing Ingredients
3:13 Rolling the Meatballs
3:48 Baking the Meatballs
4:07 Serving the Meatballs

BAKED TURKEY MEATBALLS
2 pounds ground turkey (I use one extra lean and one regular)
2/3 cup diced onion, about half of a small onion
8 ounces cremini mushrooms
10 ounces frozen spinach, defrosted and strained of excess water
1/2 cup Romano cheese
1/2 cup panko bread crumbs
1 egg, beaten
2 egg whites, (1/4 cup)
1 teaspoon grated nutmeg
1.5 teaspoon kosher salt
1 teaspoon black pepper
4 cups tomato sauce*

INSTRUCTIONS
Preheat oven to 400ºF and line two rimmed baking sheets with parchment paper (or spray with cooking spray).

Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.

Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.

Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
Bake for 20 minutes or until the internal temperature of the meatballs reaches 165ºF.

*OPTIONAL: heat tomato sauce in a large saucepan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!

NOTES
Ground turkey can easily be swapped with ground chicken, bison, or grass-fed beef. As always, use what you have and love!

The mushrooms are the secret to keeping these lean meatballs super moist and tender. They don’t make the meatballs taste like mushrooms :).

I often bake the meatballs on the weekend and then warm them in the sauce during the week when I heat them up.

These meatballs will happily last in the fridge for 5 days and can last up to 3-months when stored in the freezer.

NUTRITION
Serving: 5 meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg

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Spinach and Ricotta Meatballs

Today I would like to share with you my spinach and ricotta meatball recipe.

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Keto Turkey Spinach Meatballs Recipe

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Bake up these delicious Keto Turkey Spinach Meatballs as an appetizer, or toss them on your favorite salad.