These baked turkey meatballs are an easy, family-friendly protein that works well with pasta, vegetables, or your favorite sauce. Spinach and fresh herbs add flavor and help make this a balanced meal.
A QUICK NOTE
Meatball size will affect the cooking time, so try to keep them even. A large cookie scoop makes portioning easy, and the meatballs are done when the centers reach 165°F.
BAKE TIME
15–20 minutes
INGREDIENTS
2 pounds 93% lean ground turkey
1 cup breadcrumbs, panko, or rolled oats
⅔ cup minced onion
½ cup minced fresh parsley
½–1 cup chopped spinach
2 large eggs
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup olive oil, for brushing
DIRECTIONS
1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.
2. In a large bowl, combine the turkey, breadcrumbs, onion, parsley, spinach, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
3. Mix until evenly combined, then shape into evenly sized meatballs. A large cookie scoop works well for portioning.
4. Arrange the meatballs on the prepared baking sheet and lightly brush the tops with olive oil.
5. Bake for 15–20 minutes, or until browned around the edges and the centers reach 165°F.
6. Serve with chickpea pasta, your favorite sauce, and a vegetable.
