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 Turkey Meatballs
Serves 4
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Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Ingredients
  1. 1 lb. organic extra lean ground turkey
  2. 1/4 small onion, finely chopped
  3. 1 cup handful of frozen spinach (defrosted, drained, squeezed to remove excess water)
  4. 1 egg
  5. 1/2 tsp red pepper flakes (more if you like a little kick!)
  6. 1 1/2 tsp onion powder
  7. 1 1/2 tsp garlic powder
  8. 1 tsp oregano
  9. 1/2 tsp basil
  10. 1 tsp Italian seasoning
  11. Himalayan sea salt and freshly ground pepper, to taste
Instructions
  1. 1. Preheat oven to 350
  2. 2. Line a baking sheet and grease lightly
  3. 3. In a bowl combine all ingredients and mix well
  4. 4. Roll into balls and bake on 350 for about 15-20 minutes, or until fully cooked through
  5. 5. Serve with sauce of choice!
Notes
  1. Can sub ground chicken, too!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Healthy Spinach & Artichoke Dip

Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.

Healthy spinach artichoke dip on a serving plate.Healthy Spinach Artichoke Dip

Is there anything better than Spinach and Artichoke Dip? It is such a classic appetizer that everyone loves. We wanted to update it to make it a bit more healthy so we took all the flavors to create a nutrient-dense dip that is so creamy and delicious without any actual cream! We did leave an option to top it with cheese and broil it, but the dip itself is so flavorful it won’t be missed if you need to leave it off for a totally dairy-free dip. 

This crowd favorite is perfect for parties, or for an appetizer for a night in. It’s simple to make, made with mostly pantry staples and can even be made ahead of time (no more than a day) and reheated.

Ingredients Needed

  • Olive Oil
  • Frozen Spinach 
  • Canned Artichokes
  • Garlic
  • Salt and Pepper
  • Cashew Cream
  • Cheddar Cheese (optional, omit for dairy-free)

Preparing healthy spinach and artichoke dip in a blender.How to Make Healthy Spinach Artichoke Dip without Dairy

To make this dish free from any dairy, we turned to cashew cream. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes! We’ve used in so many different dishes, and it’s our number one choice to replace dairy where it fits.

We left it optional to add a bit of cheese on top of the dish to get that traditional spinach and artichoke dip feel, but you won’t miss it too much if you omit it to make this dish totally dairy-free.

What to Serve with this Dip

Serve this dip with crackers (homemade or store-bought), tortilla chips, and cut up veggies.

Healthy spinach dip with chips and veggies.

If you like this healthy dip recipe, check out these others:

If you like this spinach and artichoke recipe, check out these others:

Healthy Spinach and Artichoke Dip
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 cups frozen spinach, thawed
  2. 1 14 oz. can artichokes
  3. 1/2 white onion, chopped
  4. 1 tbsp extra-virgin olive oil
  5. 1/4 cup cashew cream*
  6. 1 tsp garlic powder
  7. 1/4 tsp red pepper flakes, more to taste
  8. 1/4 tsp Himalayan sea salt, more to taste
  9. Optional: slices of Kerrygold grass-fed cheddar**
  10. Serve with homemade crackers
Instructions
  1. In a medium size pot heat oil and garlic
  2. Add in spinach
  3. Mix for 4-5 minutes until spinach is wilted
  4. Add in onions and artichokes and mix for 5-7 minutes
  5. Remove from heat and add in spices and cashew cream
  6. Transfer to a high-speed blender and pulse until the texture is as chunky or creamy as desired
  7. Taste and adjust spices and salt as desired
  8. If adding cheese, transfer dip to a oven-safe baking dish, layer with cheese and broil until cheese begins to bubble
Notes
  1. *Make cashew cream by soaking 2 cups in water cashews overnight (about 1 cup water). Drain and place in high-speed blender with 1 tbsp water and blend until creamy.
  2. **Leave off cheese for dairy-free
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Spinach and Artichoke Spaghetti Squash

This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.

stuffed spaghetti squash with spinach and artichoke fillingSpinach Artichoke Spaghetti Squash

Fall is the perfect time for spaghetti squash! Spaghetti Squash is the a healthier alternative to pasta and it works so well here with this Spinach and Artichoke recipe. It is like a dinner version of the Spinach and Artichoke dip (we’ve got that here, too) but more nutrient dense and hearty! What I love most about this recipe is that it can be made classic with some cheese or made dairy-free thanks to my favorite dairy-free swap: cashew cream!

Want to make this vegetarian? We gave the option to add-in chicken if you want, but feel free to omit to keep it vegetarian and vegan if you use the dairy-free option.

Love spinach and artichoke dip? Check out this chicken dish, this dip and this stuffed mushroom recipe.

spinach and artichoke filling Ingredients Needed

  • 1 medium spaghetti squash
  • Onion
  • Garlic
  • Spinach
  • Canned Artichoke Hearts
  • Cream cheese or Cashew Cream (for dairy-free)
  • Cheese or Nutritional Yeast (for dairy-free)
  • Rotisserie Chicken (optional)

Dairy-free Options

It’s hard to believe but we absolutely could not taste the difference between the version we tested with dairy using cream cheese and the version we tested using cashew cream and nutritional yeast. Even the nutritional yeast is optional if you prefer to skip it in the dairy-free option! We’ve talked about cashew cream at length on Lexi’s Clean Kitchen because it’s one of our favorite swaps to make dishes creamy without any dairy. To make it you blend soaked cashews until it’s rich and creamy. It’s used in the same way heavy cream or even greek yogurt would be.

spinach artichoke stuffed spaghetti squash on a baking sheet

How to make Stuffed Spaghetti Squash

The truth is, you don’t actually have to stuff the spaghetti squash to make this recipe. You can either bake this as a casserole in an 8″x 8″ dish (or something similar) or you can bake this Spinach and Artichoke dinner directly inside the spaghetti squash halves. To do that:

  1. Roast the spaghetti squash (or cook in an Instant Pot) following these directions.
  2. Meanwhile, make the spinach artichoke mixture.
  3. Once cooked and cooled, scoop out the spaghetti squash strands and combine with the spinach and artichoke.
  4. Place back in the empty shells of the spaghetti squash and top with shredded cheese, if using.
  5. Place under the broiler until the cheese and melted and the mixture is completely heated through.

If you like this spaghetti squash recipe, check out these others:

Spinach Artichoke Spaghetti Squash

Prep Time 00:15 Cook Time 00:45 Total Time 01:00 Serves 4

Ingredients

  • 1 spaghetti squash (about 4 pounds)
  • 2 teaspoons avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, fresh or defrosted if frozen
  • 1 cup canned or frozen artichokes, drained and chopped
  • 3 ounces cream cheese (or 1/3 cup cashew cream with 1 tablespoon nutritional yeast for dairy-free)
  • ¼ cup parmesan cheese (omit for dairy-free)
  • 2 cups shredded rotisserie chicken (optional)
  • 1/2 cup mozzarella or gruyere cheese (omit for dairy-free)

Directions

  1. Cook spaghetti squash using these directions.
  2. Meanwhile, make spinach and artichoke mixture: Heat oil in a large pan over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes.
  3. Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
  4. Preheat the broiler on high.
  5. Once spaghetti squash is cooked and cooled enough to handle scoop out the squash into a large bowl. Add parmesan cheese (if using), chicken (if using) and spinach artichoke mixture. Mix together gently until fully combined.
  6. Either divide the mixture into the now empty squash shells and top with mozzarella cheese or place in an 8" x 8" oven safe casserole dish.
  7. Place under the broiler until the cheese and melted and the mixture is completely heated through.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Creamy Spinach and Artichoke Chicken

This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

Creamy Spinach and Artichoke Chicken

Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!

Ingredients Needed:

  • chicken breast (or chicken tenders)
  • oil
  • onion
  • garlic
  • chicken stock
  • canned artichoke quarters
  • cashew cream (see this post on how to make)
  • nutritional yeast (optional, for dairy-free “cheesy” taste)
  • lemon juice
  • spinach
  • salt and pepper

If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

Why do we use cashew cream in this recipe?

We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.

What to serve with Spinach and Artichoke Chicken:

There are so many options to serve this delicious dish with. Try:

If you like this simple weeknight chicken dinner, check out these other favorites:

  • Creamy Tuscan Chicken (Paleo & Keto)
  • Chicken Parmesan
  • Roasted Chicken Dinner
  • Sheet Pan Curry Chicken and Vegetables

    Spinach and Artichoke Chicken

    Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:25 Serves 4

    Ingredients

    • 1-½ pound chicken breast, diced into 1” x 3” pieces (or chicken tenders)
    • 2 teaspoons avocado oil (if needed)
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 1-½  cup chicken stock
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 15 ounce can artichoke quarters, drained and chopped roughly
    • 1/2 cup cashew cream (see this post on how to make)
    • 1-2 tablespoons nutritional yeast (optional, for dairy-free “cheesy” taste)
    • 1 teaspoon lemon juice
    • 2 cup spinach
    • Green onions, sliced thinly, for garnish
    • For serving: cauliflower rice, pasta, rice, spaghetti squash

    Directions

    1. Heat oil a large saute pan over medium heat. When hot cook chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
    2. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
    3. Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil. 
    4. Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
    5. Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
    6. Serve immediately with either cauliflower rice, pasta, rice, spaghetti squash!

    Recipe Notes

    1. Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

Up close portion of skillet baked eggs

What ingredients you need for these easy baked eggs:

  • chorizo sausage, casing removed (or fully cooked chorizo diced)
  • onion
  • canned diced tomato
  • cumin
  • paprika
  • can black beans (optional, omit for Whole 30 or Paleo)
  • baby spinach
  • eggs

What skillet should I use for this recipe?

Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

Two portions baked eggs and chorizo on a plate.

If you like this savory breakfast recipe, check out these others:

Saucy Chorizo Skillet Baked Eggs

Prep Time 00:05 Cook Time 00:36 Total Time 00:41 Serves 4

Ingredients

  • 1 lb. chorizo sausage, casing removed (see note)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1-15 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-15 oz. can black beans, rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs

Directions

  1. Preheat oven to 375ºF.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  5. Stir in spinach until wilted.
  6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  7. Gently crack in eggs sprinkle with salt.
  8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.

Recipe Notes

  1. You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
  2. This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

What vegetables go with meatballs?

We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

  • cauliflower (small florets)
  • broccoli (small florets)
  • diced zucchini or summer squash
  • grape tomatoes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

sheet pan dinners

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Sheet Pan Greek Meatballs with Veggies and Chickpeas

Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4

Ingredients

For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 1- 15 ounce can chickpeas, drained and rinsed
  • 1 red bell pepper, cored and sliced
  • 1 red onion, cored and sliced
  • ½ eggplant, diced to 1 inch pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For meatballs:

  • 1 egg
  • 2 tablespoons almond flour
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup frozen chopped spinach, squeeze out
  • 1/2 cup feta cheese, plus more for garnish (optional)
  • 2 green onions
  • 1 lb. ground chicken (white or dark meat)
  • parsley, for garnish

Directions

  1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
  2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
  3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
  4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
  5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
  6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

Recipe Notes

  1. For dairy-free: leave out the feta!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!