Quick, healthy, and delicious!

Kudra

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
8 meatballs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.

  • Bake in the preheated oven until no longer pink in the center and 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

267 calories; protein 27.2g 54% DV; carbohydrates 16.1g 5% DV; fat 10.7g 16% DV; cholesterol 130.3mg 43% DV; sodium 349.6mg 14% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2014
I thought these tasted fine. Although, the texture oddly sort of reminded me of frozen meatballs. I suppose that is from the breadcrumb amount. I did think some of the ingredient amount seemed a bit off. I halved both the seasonings and used 1 cup of chopped spinach. I added 2 pinches of salt and 1/3 cup shredded parmesan cheese. I realized it called for Italian seasoning after making them and so I rolled them in 3~4 pinches of Italian seasoning. I used 1/4 cup measuring cup to divide the mixture. It made 10 meatballs. I baked them on a foil lined sheet sprayed with cooking spray. I also sprayed the meatballs with olive oil. They took 30 minutes, to bake, turning about every 10 minutes. The meatballs came to 99 cal each as made. Read More
(41)

Most helpful critical review

Rating: 1 stars
03/10/2016
The onion and garlic ruined it! Read More
(2)
47 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
12/11/2014
I thought these tasted fine. Although, the texture oddly sort of reminded me of frozen meatballs. I suppose that is from the breadcrumb amount. I did think some of the ingredient amount seemed a bit off. I halved both the seasonings and used 1 cup of chopped spinach. I added 2 pinches of salt and 1/3 cup shredded parmesan cheese. I realized it called for Italian seasoning after making them and so I rolled them in 3~4 pinches of Italian seasoning. I used 1/4 cup measuring cup to divide the mixture. It made 10 meatballs. I baked them on a foil lined sheet sprayed with cooking spray. I also sprayed the meatballs with olive oil. They took 30 minutes, to bake, turning about every 10 minutes. The meatballs came to 99 cal each as made. Read More
(41)
Rating: 5 stars
04/21/2015
Absolutely loved these! I used only 1 tsp of the garlic and onion powder and it was perfect for us. I also used frozen/thawed chopped spinach. I used 1/2 c. though 1/4 would be great if you have to hide it from the kids, but 1/2 c. was not overkill. One review mentioned dryness so I cooked half the time covered with foil, then removed it second half to brown. I used an 8x8 baking dish and the result was 16 meatballs. They were juicy and tasty. These were even better for lunch the next day. Will be a regular at our house! Read More
(24)
Rating: 5 stars
01/09/2015
These meatballs are delicious and healthy. I substituted Panko bread crumbs and added my own Italian seasoning; I used frozen chopped spinach and probably used about 1/2 cup. My husband put gravy on his. About 21 carbs for the entire batch this way without the gravy. Read More
(17)
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Rating: 5 stars
12/01/2015
I added sautéed garlic and onion instead of powder and mixed in a beaten egg and a little bit of mozzarella cheese yummy! Read More
(8)
Rating: 5 stars
10/22/2016
After reading every review, I made the following changes: eliminated the powdered onion and garlic and replaced it with fresh garlic, onion, green pepper and cilantro. I added a little Worcestire sauce, salt, pepper, dried parsley, dried oregano and Badhia all purpose seasoning. Kept the egg and fresh spinach as they were, and replaced the Italian Style breadcrumbs for Garlic and Herb breadcrumbs. Added half a pack of cream cheese, and about a 1/4 of a cup of three cheese italian shredded cheese. Baked it as it was suggested, covered half the time and uncovered for the remaining time. I finished them by cooking for 15 min. in low temperature on a pool of spaghetti sauce. They turned out AMAZING!!!!!! Read More
(7)
Rating: 4 stars
02/11/2016
It's lacking the salt and pepper and asks for too much dry garlic and onion. I added 1/4 tspn of salt, pepper to taste and a tspn of each, garlic and onion. Additionally, I am not a fan of Italian seasoning, so I added a tspn of smoked paprika. The temperature I baked at was 400 and I followed a suggestion of another reviewer (to prevent dry meatballs, & they came out nicely moist): I placed the balls onto a piece of foil and covered with foil for the first half 12 minutes and then uncovered for another 15. The total cooking time was almost 30 min for me. I put in for longer bc I'm in the mountains (Denver) & also bc I made them large. As big as my palm. They do taste great and thanks for the great base recipe! Read More
(6)
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Rating: 5 stars
04/15/2017
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. Read More
(5)
Rating: 5 stars
01/10/2015
its really good. They are a bit dry so spray some cooking oil on the sheet before you cook them Read More
(4)
Rating: 1 stars
03/09/2016
The onion and garlic ruined it! Read More
(2)