Gluten Free Turkey Meatballs with Spinach

Flavored with Italian seasoning, with a touch of spinach added in, these Paleo Turkey Meatballs make for a great weeknight dinner or meal prep solution! Double or triple the batch and serve some for now and save some for later. Serve with your favorite homemade or store-bought marinara and spaghetti squash and you’ve got the perfect lightened-up dinner.

Paleo turkey meatballs in a bowl with marinara sauce.Paleo Turkey Meatballs with Spinach

This gluten-free and Paleo Turkey Meatballs are a classic LCK recipe you’ve been loving since 2013! We went ahead and gave the recipe and photos a little update. We are so glad we did as it reminded us of how amazing these meatballs are, especially for meal prep! Make a double or triple batch of these Italian flavored meatballs and use some right away and then save some for later. Meatballs are great to keep in the freezer because they’re quick and easy to pull out on a moments notice and reheat in your favorite homemade or store-bought marinara sauce.

Paleo turkey meatballs with spinach on a sheet pan.

Gluten Free Turkey Meatball Ingredients

  • Ground Turkey (light or dark meat works here, though we prefer dark meat)
  • Frozen Spinach 
  • Onion
  • Egg
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning
  • Sea Salt and Pepper
  • Basil
  • Red Pepper Flakes

Paleo meatballs made without dairy in a pan

Make Ahead Meatballs and Freezer Instructions

Meatballs are the perfect make-ahead meal! They can made a few days ahead and left in the refrigerator or they can be frozen for up to 2 months.

To freeze meatballs, let them fully cool at room temperature and then transfer to a baking sheet lined with parchment paper. Let freeze for at least 1 hour, and then transfer them to a long term storage bag or container. Store for up to 2 months. Defrost in the refrigerator overnight, or warm up in your favorite pasta sauce over low heat.

gluten free turkey meatballs over pasta

If you like this gluten-free classic recipe, check out these others:

If you like this meatball recipe, check out these others:

Loaded Paleo Turkey Meatballs

Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Yields 12



  1. Preheat oven to 400ºF and lightly oil a baking sheet.
  2. Add all ingredients to a large bowl and mix together until fully combined. 
  3. Scoop out about 1/4 cup of meat using a scooper or your hands, and roll into meatballs and place on the baking sheet. If the mixture is tricky to work with you can refrigerate it for about 10 minutes and use lightly wet hands to form the meat into balls.
  4. Bake in the preheated oven for 15-18 minutes, or until the turkey registers an internal temperature of 165ºF. If desired, you can broil on high for about 2-3 minutes to give the meatballs a browned exterior.
  5. Serve with your favorite marinara sauce and serve with spaghetti squash, pasta or choice of side.

Recipe Notes

  1. Ground chicken can be substituted for ground turkey.
  2. To freeze meatballs, let fully cool and then transfer to a baking sheet lined with parchment paper. Let freeze for at least 1 hour, and then transfer to a long term storage bag or container. Store for up to 2 months. Defrost in the refrigerator overnight, or warm up in your favorite pasta sauce over low heat.
  3. This recipe was originally published in 2013, and updated with new photographs in 2020.
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14 comments on “Gluten Free Turkey Meatballs with Spinach

  • Tried the recipe tonight. I cut the onions down to 1/2 of an onion and still too much. I would suggest 1/4 of an onion and sauté them first. Outside of the onions the overall flavor was good.

  • Made these tonight. First, when I was just mixing the ingredients, it smelled AMAZING. Then while the meatballs were cooking, other people in the house were commenting on how great it smelled. Finally, they tasted JUST as good as they smelled! Great, easy recipe! I will definitely be adding to my favorite week night dinner collection.

  • I love these meatballs! I’ve made them several times now, no modifications required. I often double the batch and put some in the freezer. I recommend that you include a suggested amount for the salt instead of “to taste.” Nobody’s going to taste a raw meatball 🙂

  • Do you think I could sub frozen chopped kale for the spinach? Do you think I would have to do anything different? Thanks!

  • Quick questions, the ingredients list says “1 cup handful of frozen spinach”

    What exactly is that measurement? Thanks1

  • Thx for a great recipe! Had a 3lb Jennie-O ground turkey. Tripled the recipe with a few changes so I could use the fresh ingredients I had. One whole small red onion, four garlic cloves smashed in a baggie, 5 unpacked cups of fresh spinach chopped really well and only 2 extra large brown eggs. The recipe yielded 2 baking trays of 15-20 meatballs. 350 oven for total of 40 mins. The meat will drain the liquid from the spinach so when I flipped the meat after 20 mins I also drained the spinach liquid. As one reviewer mentioned, even before they went into the oven, my family smelled them and couldn’t wait to eat. Thanks again!

  • Do you post the nutrition content for your recipes anywhere? I am trying to use MyFitnessPal and I wanted to know how many servings this recipe makes.

    • Lexi's Clean Kitchen says:

      Actually either one will work! But it’s probably easier to freeze after cooking. You can defrost overnight or you can warm up in tomato sauce on stove top or even in a slow cooker. If you did want to freeze them before cooking, it’s easiest to cook from frozen in tomato sauce.


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