Spinach and Turkey Meatballs

Spinach and Turkey Meatballs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Serve up these tender meatballs for a fun twist on Italian night! Serve over zucchini noodles for a lower carb dish.

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here

  • Prep time
    20 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    4 meatballs
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    4 meatballs
  • Amount per serving Calories 180

  • Total Fat 7g
    • Saturated Fat 2.3g
    • Trans Fat 0.1g
  • Cholesterol 90mg
  • Sodium 140mg
  • Total Carbohydrate 8g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 19g
  • Potassium 320mg
  • Phosphorus 205mg

Choices/Exchanges: 1/2 Starch, 2 Lean protein, 1 Fat



  • lean ground turkey
    1 lbs
  • egg
  • freshly grated parmesan cheese
    3 tbsp
  • whole-wheat bread crumbs
    1/2 cup
  • garlic (minced)
    2 clove
  • dried basil
    2 tsp
  • fresh ground black pepper
    to taste
  • frozen chopped spinach (thawed and water squeezed out)
    10 oz
  • nonstick cooking spray


  1. Preheat oven to 400 degrees F.

  2. Place all ingredients (except cooking spray) in a large mixing bowl and mix together thoroughly.

  3. Spray a 9x13-inch baking pan with cooking spray. Roll meat mixture into 24 golf ball-sized meatballs (about 2 tbsp each) and place the balls evenly spaced on the baking pan. Bake in the oven for 20 minutes.

  4. Remove meatballs from the oven and serve hot. Enjoy with 3/4 cup whole wheat pasta and 1/3 cup of your favorite tomato sauce, if desired.

  • Recommended

    I like this recipe, however, I used Italian-style bread crumbs and for the spinach, I used fresh spinach after cooking these I placed them in the freezer for later use, inside of a well sealed plastic container.

  • Recommended

    These are so good and very easy to make! First time I made them, I forgot the parmesan, so they were a little bland, but the second time I made them as directed and they were really great over some zucchini noodles! The meatballs came out looking wonderful and I will definitely be making these again.