Veggie-packed turkey meatballs recipe

ground turkey recipe meatballs turkey meatballs

One of my tricks for making more meals at home is to cook basic proteins in batches and then pack and freeze in portions for family dinners.  Having protein cooked makes weeknight meals come together so quickly!

These turkey meatballs are SO versatile and pack a veggie punch, helping make them even healthier. They make a tasty weeknight meal in your favorite sauce – marinara, BBQ, sweet-and-sour, or Swedish-style. Just reheat them in a slow cooker or on the stove. They are also great served with little toothpicks for a cocktail party.

Freeze them on baking sheets and put them in large zip top bags for storage (freeze on the baking sheet first! If you put them directly in the bag to freeze they will all stick together.) Or freeze and store them in individual aluminum pans – I get 3 for $1 at the Dollar Tree.

INGREDIENTS

  • 2 1/2 lbs ground turkey – 85% lean recommended
  • 1 C seasoned breadcrumbs
  • 2 large eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 3 grated carrots, about 1 C
  • 10 oz fresh baby spinach
  • Non-stick spray

METHOD

  1. Preheat oven to 400 degrees. Line two large rimmed baking sheets with foil and spray with non-stick spray.
  2. Spray a non-stick skillet with a little non-stick spray. Sauté spinach until just wilted. Place in a mesh colander and press out extra moisture with a spatula.
  3. Combine all ingredients in a large bowl and mix well with your hands. I like to wear food-safe gloves for this!
  4. Use a 1-oz disher (looks like a mini ice cream scoop, great for cookie dough too!) and dish golf-ball sized meatballs onto foil lined trays about 1″ apart. Don’t worry about rolling them into a smooth ball. They cook up just fine!
  5. Bake at 400 for 15-20 min. Check for an internal temp of 160 using a digital meat thermometer.
  6. Package and freeze one of two ways: Freeze on large baking sheets, then dump into a resealable bag and label. Or, freeze in individual containers (I like the small foil ones from Dollar Tree that come with a lid).
  7. Reheat with your favorite sauce – BBQ with grape jelly is our regular. Sweet and Sour sauce is also delicious, or even marinara! If reheating from frozen, place sauce and meatballs in a medium skillet, cover with a lid and reheat over low heat for about 20 min. Or place frozen meatballs and sauce in a slow cooker and reheat on low heat for 2-3 hours.

  

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