Turkey Spinach Meatballs
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Ground turkey and spinach meld in these meatballs. Panko gives them a crispy touch. Fresh cherry tomatoes and mint for the salad. A bit of honey ties flavors together. Cook in the oven for a perfect texture. Serve warm or cold.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#meatballs
#turkey
#healthy
#dinner
#recipe
Meatballs. Ground turkey and spinach. Quick to put together. Bake them for a nice texture. Fresh salad on the side. Tomatoes add sweetness. Mint or cilantro works well. Mix up herbs based on preference. A splash of honey brightens the dish. Good for a hearty meal.
Ingredients
For the meatballs
- 350g ground turkey
- 200g baby spinach, roughly chopped
- 50g panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 20ml olive oil
For the tomato salad
- 500g assorted cherry tomatoes, halved
- 20ml white wine vinegar
- 15ml honey
- 40ml fresh cilantro, chopped
- 10ml olive oil
- Salt and pepper to taste
About the ingredients
Use fresh spinach if possible. Panko adds crunch, or use regular breadcrumbs if unavailable. Any combination of colorful cherry tomatoes will work. Adjust herbs according to what’s in your pantry. Honey balances the acidity of vinegar. Feel free to swap turkey for chicken or even beef.
Method
Meatballs preparation
- Preheat the oven to 200 °C (400 °F).
- Heat 20ml olive oil in a large skillet over medium heat. Add spinach, sauté for 2 minutes until wilted. Season.
- Drain spinach in a sieve, pressing out excess moisture. Let cool for a few minutes.
- Combine spinach, ground turkey, panko, egg, and garlic in a mixing bowl. Season with salt and pepper. Mix thoroughly with hands.
- Form mixture into meatballs using a tablespoon. Place them on a baking sheet lined with parchment paper.
Tomato salad preparation
- In a separate bowl, whisk together olive oil, honey, and vinegar.
- Add halved cherry tomatoes and chopped cilantro. Season with salt and pepper. Mix gently.
Cooking
- Bake meatballs for 25 minutes until thoroughly cooked and golden brown.
- Serve warm or at room temperature alongside the salad.
Cooking tips
Sauté spinach until just wilted. Drain well to avoid soggy meatballs. Use hands to mix ingredients thoroughly for best cohesion. Shape meatballs evenly for consistent cooking. Bake until they reach a golden brown shade. Toss salad just before serving for freshness.
Chef's notes
- 💡 Use fresh spinach if available. Boost flavor and nutrition. Be sure to sauté quickly. Wilt it just enough. Drain the excess liquid well. This is key for meatball texture.
- 💡 Panko breadcrumbs give great crunch. Got regular breadcrumbs? Use those. Texture will change. Might be denser but fine too. Monitoring cooking time is critical.
- 💡 Ensure meatballs are even in size. A tablespoon works well. Helps with cooking consistency. Adjust oven rack for even heat. Use parchment paper for easy cleanup.
- 💡 Consider swapping ground turkey for chicken or beef. Each will change flavor. Season meats accordingly. Play with spices. Garlic and herbs always enhance the taste.
- 💡 Mix salad ingredients right before serving. Keeps tomatoes fresh and vibrant. You can use mixed herbs. Mint adds brightness, especially in summer.
Common questions
How do I store leftovers?
They refrigerate well for up to three days. Cool completely. Place in an airtight container. Reheat in oven or microwave before eating.
Can I freeze these meatballs?
Yes, freeze individually after cooking. Seal tightly in freezer-safe bags. Use within three months for best quality. Thaw in fridge before reheating.
What can I serve with these meatballs?
Pair with pasta or rice for a heartier meal. Great with veggie sides too. A simple green salad works fine here.
Ingredients substitutions possible?
Indeed, you can swap spinach for other greens. Chard or kale work too. Honey can be replaced with maple syrup or agave. Adjust to personal taste.
