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Marinara Turkey Meatballs

 Marinara Turkey Meatballs
Frozen spinach and a jar of spaghetti sauce speed up the prep time for these tender, nutritious turkey meatballs from our Test Kitchen. Freeze leftovers for another busy night.
6 ServingsPrep: 20 min. Cook: 25 min.


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup seasoned bread crumbs
  • 1 small onion, finely chopped
  • 3 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1-1/4 pounds lean ground turkey
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 9 ounces uncooked spaghetti


  • In a large bowl, combine the spinach, bread crumbs, onion, parsley,
  • garlic, nutmeg, allspice and pepper. Crumble turkey over mixture and
  • mix well.
  • Shape into 24 meatballs. Place on a broiler pan coated with cooking
  • spray. Broil 4-6 in. from the heat for 8 minutes. Turn; broil 3-5
  • minutes longer or until meat is no longer pink.
  • Transfer meatballs to a Dutch oven; add spaghetti sauce. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile, cook
  • spaghetti according to package directions; drain. Serve with
  • meatballs and sauce.

2 of 2

Marinara Turkey Meatballs (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 4 meatballs with 1/3 cup sauce and 2/3 cup spaghetti equals 405 calories, 9 g fat (2 g saturated fat), 75 mg cholesterol, 812 mg sodium, 53 g carbohydrate, 5 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.