These baked turkey and spinach meatballs are tender and juicy, enriched with ricotta and Parmesan cheese for authentic Italian-American flavor without heavy beef. They're naturally lighter than traditional meatballs while staying moist and deeply savory.
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In a skillet over medium heat, add olive oil. Once warm, add the minced garlic and toast for about 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring occasionally, until it has completely wilted. Remove from heat and set aside to cool.
In a large mixing bowl, combine the ground turkey, salt, ricotta cheese, onion powder, ground pepper, egg, and grated Parmesan cheese.
Add the cooled, cooked spinach to the bowl with the turkey mixture.
Crumble the piece of bread into the bowl with your hands.
Using your hands or a spatula, mix all the ingredients together until just combined. Do not overmix.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a cookie scoop or your hands, form the mixture into evenly sized meatballs and arrange them on the prepared baking sheet.
Bake for 35-40 minutes, or until the meatballs are cooked through and lightly browned on top.
Serve the meatballs warm, optionally over a bed of marinara sauce and topped with freshly grated Pecorino Romano cheese.
Refrigerate baked meatballs in an airtight container for up to 4 days. Reheat gently in marinara sauce over low heat or in a 350°F oven for 10 minutes.
Ricotta cheese and a whole egg keep these meatballs moist. Avoid overmixing the meat, and bake rather than fry to prevent the outside from cooking too fast.
Yes. Freeze unbaked meatballs on a sheet pan, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 5–10 extra minutes.
Roll them to about 1.5 inches in diameter so they cook through evenly in 20–25 minutes at 400°F.
Yes. Thaw and squeeze out excess moisture before mixing into the meat to prevent wet meatballs.
Marinara sauce is the traditional pairing. The acidity complements the ricotta richness and spinach earthiness.
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