Meatballs aren’t just for a bowl of spaghetti. These Spinach Garlic Baked Turkey Meatballs are a meal on their own, great for dinner or lunch meal prep. Packed with great garlic flavor and the nutritious spinach keeps these meatballs from being dry. This recipe is Paleo compliant, Whole30, dairy free, gluten free and grain free.
Who doesn’t love a good meatball? They are comfort food at it’s best. Great for a filling, tasty meal while being super versatile. Eat them in sauce or on their own. And meatballs can be loaded up with so many different flavor combos, like these Spinach Garlic Baked Turkey Meatballs!
What is the best way to cook meatballs?
I prefer to bake meatballs because it is more even cooking, they keep the round shape and it is easier. The downside to baking meatballs is not having that crisp dark outer layer. To get some color I broil on high the last couple minutes to brown the tops. Pan frying is great too, it just requires much more effort while you stand over the pan to flip them.
Can you cook raw meatballs in sauce?
Yes, just be sure that they simmer long enough to thoroughly cook. I never use this method because I tend to be overly cautious when it comes to meat preparation. It depends on preference, I prefer to fry or bake my meatballs until almost cooked through then add to the sauce to finish.
How do you know when the meatballs are done?
I use the sacrifice method. Basically once I think they have cooked long enough, I chop one in half to check for pinkness. If still slightly pink I cook for several more minutes. If cooked through, I take the meatballs out of the oven and get to eat the sacrifice ???? You can use a thermometer and remove the meatballs from the oven once they reach 165ºF.
Can you freeze meatballs?
You sure can! Freeze them raw or cook then freeze. Place meatballs on a a rimmed baking sheet and freeze. Once frozen transfer meatballs to an airtight container or freezer bag and keep frozen. To prepare, remove meatballs from freezer and cook with your preferred method. Cooking frozen meatballs will require additional cook time. Thawed raw meatballs can be cooked according to instructions, thawed cooked meatballs need to be reheated.
Tips → Tricks → Suggestions →
- Wet your hands before shaping meat mixture into balls. This will help to keep mixture from sticking to your hands and will make the meatballs smoother.
- Don’t overmix the meatballs. Too much mixing can make them tough.
- Be sure to chop the spinach into small pieces to prevent meatballs from falling apart.
More meatball recipes for your menu →
Roasted Garlic Meatballs
Emergency Meatballs by Stupid Easy Paleo
Greek Lemon Meatballs by A Spicy Perspective
Greek Beef & Lamb Meatballs by Country Cleaver
Paleo Swedish Meatballs by Plated with Style
Saucy Asian Meatballs
- 2 Lbs Ground Turkey
- 2 Large Eggs
- 1/2* Cup Almond Meal
- 3 Garlic Cloves, (grated)
- 3 ounces Fresh Baby Spinach, (chopped, approx 1½ Cups)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Pepper
- Mix all ingredients with your hands, until just blended. Do not over mix.
- Roll into balls slightly larger than golf ball size. Transfer to a greased, rimmed baking sheet. Freeze for 15 minutes to firm up meatballs.
- Once meatballs are firm, wet hands and roll again for smooth, tight meatballs.
- Bake at 400ºF for 20 minutes or until almost all the way cooked through. Then broil on high for 4 minutes to brown tops.
*If using extra lean ground turkey, decrease almond meal to 1/4 cup to prevent dry meatballs.