Spinach Turkey Meatballs Recipe
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Spinach Turkey Meatballs Recipe

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4.5 11 14
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Our children call these "Gramby Meatballs" because the recipe came from my dear mother-in-law. It's a great way to make spinach palatable. I usually make a triple batch, bake them all and freeze the extras for a quick meal later. —Mimi Blanco, Bronxville, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 egg, beaten
  • 1 cup soft bread crumbs
  • 2 tablespoons grated onion
  • 1 teaspoon seasoned salt
  • 1 pound ground turkey
  • Tomato wedges, optional

Nutritional Facts

3 each: 295 calories, 19g fat (6g saturated fat), 130mg cholesterol, 626mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 23g protein.


  1. In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. Garnish with tomato wedges if desired. Yield: 4 servings.
Originally published as Spinach Turkey Meatballs in Country Woman September/October 1999, p31

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sdipiazza User ID: 2106899 237084
Reviewed Nov. 10, 2015

"Good recipe and very adaptable to personal tastes. I followed the recipe but used panko bread crumbs, some powered chicken bouillon and a few other herbs. I should have added the Parmesan cheese as mentioned by other commenters. Served them with pasta and sauce."

choward70 User ID: 8029890 235698
Reviewed Oct. 26, 2015

"Outstanding! I made a few adjustments based on reviews and personal taste: used fresh spinach (chopped), only 3/4 cup bread crumbs but added 1/2 cup shredded parmesan/romano cheese blend, 1/2 tsp minced garlic and 1/3 cup milk because it was a little dry. Best meatballs I have ever made!"

cctp1016 User ID: 1672997 235490
Reviewed Oct. 23, 2015

"Not bad! I added them to spaghetti sauce and they were good!"

KittieCatt User ID: 6154720 234937
Reviewed Oct. 14, 2015

"This is a very nice (basic) recipe for Turkey Meatballs. I always add cracked black pepper, one finely minced garlic clove, 1/4 C. of Grated Parmesan Cheese (from the plastic jar), a generous sprinkle of Old Bay Seasoning, and some (fresh) finely chopped parsley. I use whole wheat Panko bread crumbs, since they give the meatballs a nice texture, and they're 'healthier'. They're very delicious."

greatwithoutgluten User ID: 6330173 232170
Reviewed Sep. 1, 2015

"These were good. I used fresh spinach and added fresh garlic, oregano, and thyme. My toddler even enjoyed these!"

JVESSELLS User ID: 8434187 228823
Reviewed Jul. 1, 2015

"i use fresh spinach and after making my balls I insert a chunk of cream cheese in the middle. I also add more seasoning such as garlic, pepper, sea salt, etc. Usually the balls have to be smashed down a little after cooking half way so they're more like a patty, (which is my ocd way of ensuring they're cooked all the way). My fiance and I love these! The cream cheese really makes then amazing!"

Yummy377 User ID: 8257649 223504
Reviewed Mar. 24, 2015

"What kind/brand of seasoned salt? That would make all the difference."

cindihartline User ID: 6608007 71374
Reviewed Sep. 3, 2014 Edited Sep. 25, 2014

"my first rating for this recipe was not good, however my husband really liked these. using whole ground turkey makes a world of difference in taste."

bingobrilla User ID: 1040856 27764
Reviewed Apr. 22, 2013

"I have made many different types of meatballs, mostly with beef since we don't care for ground turkey too much. These turkey meatballs were by far the best we have had. Delicious!"

ltimberlake User ID: 5189959 203287
Reviewed Jun. 26, 2011

"I will probably ALWAYS make these meatballs now! My daughter and I made these the same time (she is out of state) and we compared notes after. Our families love them! I baked mine, she pan sauted. Both turned out to be delisious variations. She dropped hers into a pot of vodka sauce for the final stage of cooking and served over buttered egg noodles. Ours were straight up and served with a huge green salad and cob corn. Only needing something a little more savory, i fixed thenm again the next night and tweeked them slightly. I added a generouse handful of shreded parmesian and some onion powder, then pan seared them. Oh my goodness, this is the way to go."

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