Looking for the best ground turkey and spinach meatball recipe? This one delivers. Lean ground turkey, spinach, aromatics and simple seasonings combine for an easy, flavorful dish that works for lunch, dinner or meal prep. These meatballs are slightly sweet with a touch of spice and finish bright with fresh basil. They’re quick to make on busy weeknights and a great way to sneak extra greens into meals.
This post may contain affiliate links in which I receive a small commission.
I make these healthy turkey meatballs with spinach regularly for meal prep. The recipe is straightforward and kid-friendly—perfect if you need to hide veggies for picky eaters. Basic pantry ingredients give the meatballs a satisfying savory flavor while the spinach adds color, texture and nutrition.
WHY LOVE GROUND TURKEY AND SPINACH MEATBALLS
Ground turkey and spinach meatballs are popular for many good reasons:
- Healthier option: Lean ground turkey typically has less fat than ground beef, making it a lighter choice.
- High in protein: Ground turkey provides lean protein essential for muscle repair and general health.
- Versatile: Turkey easily adapts to different seasonings and cuisines.
- Kid-friendly: Meatballs are usually a hit with children, and spinach blends in so it’s easy to add greens.
- Meal-prep friendly: They freeze and reheat well, so you can make a batch ahead.
- Customizable: Adjust herbs, spices and cheeses to match your taste.
- Balanced meal: Serve with whole grains or a vegetable side for a complete plate.
This dish is nutritious and satisfying. Each serving delivers a solid amount of protein and moderate fat, and the spinach adds iron and vitamins. Fresh basil and a touch of red pepper give the meatballs their final character and balance.
INGREDIENTS NEEDED FOR TURKEY MEATBALLS
- Ground turkey: 1 lb. I recommend 93/7 for good texture, but 85/15 or 99% lean also work.
- Spinach: Fresh or frozen. If using fresh baby spinach, chop finely. If using frozen, fully thaw and squeeze out excess water.
- Onion: Yellow or white onion, finely diced.
- Garlic: Fresh minced garlic or pre-chopped garlic to save time.
- Seasonings: Black pepper, oregano, basil, red pepper flakes, salt to taste.
- Tomato paste: Adds depth and richness to the meatballs.
- Parmesan cheese: Shredded parmesan adds a nutty, savory layer of flavor.
HOW TO MAKE MEATBALLS
In a large bowl, combine the ground turkey, thawed and drained spinach, chopped onion, minced garlic, parmesan cheese, tomato paste and seasonings. Mix thoroughly with your hands or a spoon until evenly combined.
Portion the mixture using a tablespoon or small scoop and roll into balls about 1.5–2 inches in diameter. This recipe makes approximately 10–12 meatballs.
Place the meatballs in the air fryer basket and lightly spray with olive oil to promote browning. Cook at 375°F for 10–12 minutes, or until the meatballs are cooked through and golden brown. Remove and let cool slightly.
While the meatballs cook, make a simple marinara: heat a skillet over medium, spray with olive oil, sauté chopped onion and garlic for 2–3 minutes, then add crushed tomatoes and the sauce seasonings. Stir and let simmer until ready to serve.
To serve, spoon sauce into shallow bowls and top with the meatballs. Optionally finish with a sprinkle of pecorino romano and fresh basil.
TIPS ON HOW TO SERVE
Whole wheat pasta: Penne, spaghetti or rigatoni all pair well.
Side salad: A simple Greek-style salad with romaine, cucumber, tomato and olives.
Bell peppers: Stuffed peppers with rice make a hearty option.
Cauliflower rice: Keeps the meal lower in carbs.
Spaghetti squash: Another low-carb pasta substitute.
SUBSTITUTIONS
- Meat: Ground chicken or lean ground beef work as alternatives.
- Cheese: Swap parmesan for mozzarella, feta or provolone.
- Veggies: Finely chopped broccoli, baby kale, shredded zucchini or other sturdy greens can replace or supplement spinach.
CAN I MAKE THESE FOR MEAL PREP
Yes. These turkey and spinach meatballs are excellent for meal prep. Make a double batch—use one for the week and freeze the other. Store cooked meatballs in the refrigerator for up to four days, or freeze in small portions (4–5 meatballs per bag) for easy reheating later.
If you try the recipe and enjoy it, please leave a comment and rating. I share more healthy recipes, workouts and parenting content on social media—follow along on Instagram, YouTube and Pinterest for updates.
Easy Air Fryer Turkey Meatballs with Spinach
Pin Recipe
15 mins
20 mins
Dinner, Lunch, Main Course
Italian
4 servings
270 kcal
Equipment
- 1 air fryer
- 1 cutting board
- 1 knife
Ingredients
Turkey Meatballs
- 1 lb Ground turkey (93/7)
- 1 handful Spinach (frozen, thawed) or fresh chopped
- 1/3 cup Parmesan cheese, shredded
- 1 tbsp Tomato paste
- 1/4 cup Yellow onion, chopped
- 1/2 tsp Garlic, chopped
- 1/2 tsp Oregano
- 1/2 tsp Garlic powder
- 1/2 tsp Dried parsley
- 1/4 tsp Crushed red pepper
- Salt and pepper to taste
Sauce
- 2 cans Crushed tomatoes (15 oz each)
- 1/4 cup Onion, chopped
- 1 tsp Garlic, chopped
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Oregano
- 1 tsp Crushed red pepper flakes
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground turkey, drained spinach, chopped onion, garlic, parmesan, tomato paste and seasonings. Mix thoroughly.
- Scoop mixture with a tablespoon or small scoop and roll into 1.5–2 inch meatballs. You should get about 10–12 meatballs.
- Place meatballs in the air fryer basket, spray lightly with olive oil, and cook at 375°F for 10–12 minutes until golden and cooked through.
- Remove and let cool slightly.
- While meatballs cook, heat a skillet over medium, sauté onion and garlic in a little olive oil for 2–3 minutes, add crushed tomatoes and seasonings, and simmer.
- Serve meatballs over sauce. Optional: top with pecorino romano and fresh basil.
Video
air fryer recipes