How long do turkey meatballs need to cook in the oven? Very soon! Meatballs made from ground turkey, spinach, bread crumbs, and spices may be made in about 30 minutes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 8 meatballs |
Ingredients
- 1 pound ground turkey
- ½ cup Italian bread crumbs
- ¼ cup thinly sliced baby spinach
- 1 large egg
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl until well combined. Roll mixture into eight palm-sized meatballs and place 2 inches apart on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious, I pre-made the meatballs ahead of time and turned out great!!
But this recipe was the WORST meatballs I have ever eaten. Tasted like paste. I will definitely spend the time with my own recipe because this was a waste of my time
We love this recipe. Have made it many times!
These were very easy to make, and they taste good. The next time I make them, I might add a little extra seasoning – Italian seasoning, garlic, and pepper – because these meatballs have a mild taste. (This makes them kid-friendly, but as we are only adults, I feel the need to dial up the flavor a bit more.) These freeze nicely; so, I will probably stop buying the frozen meatballs from the grocery store.
Came out perfect and delicious and so easy to make! Added some cayenne for a kick
I used this recipe for ideas and did things a little differently. I didn’t have fresh spinach,which I prefer to canned or frozen, so left this out. I put in fresh diced onions, several cloves of fresh garlic, and made my own bread crumbs from seeded toasted organic bread. I am pretty sure the pre-packaged items, including the Italian dressing, was what made some of the other commenters’ food so salty. My version had a nice crunchy outside with a very moist inside and was deliciously light. I served them over wild rice risotto.
Very yummy! Thanks added green pepper and red onion as well and it was delicious!
No changes made, kind of tasteless despite all the onion and garlic powder.
These things taste awful!! Don’t trust the other reviews. The amount of onion and garlic powder makes the dang things horrendous. The spinach adds a bitter flavor to it. Don’t make the recipe as-is. Gross!!
It’s OK like I will eat it… but not make it again. I thought the meatballs were dry and not sure how to fix that… fresh garlic? onion?
Great recipe. I added curry to mine. Delicious.
It taste great
I added a bit of pepper flakes for a bit of spice.
I made it without spinach, didn’t have any on hand, but it turned out great. Next time I will use all the ingredients
Super easy. I had all ingredients right in my kitchen. My husband loved them
I find myself looking for ground turkey recipes as we transition away from beef, this one will be in my regular rotation. I made some changes by halving the onion and garlic powder, I also used a big handful of fresh spinach. When chopped, it was almost a cup. I also used 20 oz of ground turkey from Aldi. Somehow it worked because I got raves. I will also turn the meatballs in the oven next time. I may experiment with frozen chopped spinach and possibly use minced garlic and onion to replace the powder. But this is a very quick prep and cook time, so it’s perfect for weekday meals. I did allow the meatballs to cool at room temperature for a bit before I added them to a pot of jarred spaghetti sauce.
Yuk
I used 1/4 cup chopped onions instead of onion powder and used egg whites instead of the egg.
My Toddler loved this- so a winner in my book. I followed advice of pp by decreasing the amount of onion and garlic salt by half and added a generous amount crumbled Feta. Prep was super fast but needed appx 30min of cook time rather than the recommended. Will become a regular meal in our house!
This has become one of my go-to recipes. I just tweaked the recipe a bit, adding a touch of fresh rosemary. On occasion, I replace the bread crumbs with a slice of day-old bread dipped in milk. One tip to remember that was passed along to me by my Italian great grandmother: When mixing everything together, use a light touch. The more you handle the meat, the tougher the meatballs will be.
Tasted salty. My wife pretended to find it tolerable but it wasn’t good. I even halved the spices but it still tasted too salty.