Gluten Free Turkey Meatballs with Spinach
These Gluten Free Turkey Meatballs with Spinach make a great weeknight dinner or meal prep option. They’re flavored with Italian seasoning and have just a touch of spinach added.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
- 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.