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 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.
Gluten Free Turkey Meatball Ingredients
- Ground Turkey (light or dark meat works here, though we prefer dark meat)
- Frozen Spinach
- Onion Powder
- Garlic Powder
- Italian Seasoning
- Sea Salt and Pepper
- Red Pepper Flakes
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.
If you like this gluten-free classic recipe, check out these others:
- Gluten Free Chocolate Chip Cookies
- The Best Gluten Free Pizza Crust
- Classic Gluten Free Meatloaf
- Deconstructed Chicken Pot Pie (Gluten Free)
If you like this meatball recipe, check out these others:
- Sheet Pan Greek Meatballs with Veggies and Chickpeas
- Apple Sage Turkey Meatballs
- Thai Meatballs
- Nanny’s Sweet and Sour Meatballs
- 1 pound ground turkey (light or dark meat)
- 1 cup frozen spinach (defrosted, drained, squeezed to remove excess water)
- 1/2 small onion, finely minced or grated
- 1 egg
- 1-1/2 teaspoon onion powder
- 1-1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- Preheat oven to 400ºF and lightly oil a baking sheet.
- Add all ingredients to a large bowl and mix together until fully combined.
- 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.
- 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.
- Serve with your favorite marinara sauce and serve with spaghetti squash, pasta or choice of side.
- Ground chicken can be substituted for ground turkey.
- 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.
- This recipe was originally published in 2013, and updated with new photographs in 2020.
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