Turkey Spinach Meatballs and Spaghetti

Marinara coated spaghetti noodles on a white plate topped with turkey spinach meatballs.

Turkey Spinach Meatballs and Spaghetti

This Turkey Spinach Meatballs and Spaghetti is the most perfect weeknight (or weekend) meal! It comes together quickly and I personally love that the turkey meatballs are loaded with 3 cups worth of chopped spinach! If you've struggled to get vegetables into your kids diet... this is the recipe for you. So much flavor, healthy and delicious!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 476kcal

Author Whitney Wright

Equipment

Ingredients

2 tablespoons olive oil for browning the meatballs
2 pounds lean ground turkey
2 large eggs lightly beaten
2 garlic cloves minced
1/2 cup seasoned bread crumbs
3 cups baby spinach finely chopped
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
12 oz spaghetti noodles
28 oz jar marinara sauce depending on how saucy you like your noodles you may need more than 1 jar.
8 oz fresh mozzarella sliced

Instructions

Preheat the oven to 400°F
In a large bowl combine the ground turkey, eggs, garlic, bread crumbs, spinach, dried basil, Italian seasoning, parsley, salt, and pepper. Mix with your hands until combined.
Wet your hands and then portion the meatballs into 1-1 1/2 “ inch balls.
Meanwhile, cook the pasta until 1 minute under al dente.
Add 1 T olive oil to a large skillet set over medium heat. Add the meatballs in a single layer and brown them on all sides (I do about 4 sides). You will need to work in batches. Once browned, transfer the meatballs to a plate. Add the remaining 1 T olive oil and continue browning the rest of the meatballs.
Pour half the marinara into the now empty skillet and add the cooked noodles. Toss to coat.
Spray a 9”x13” inch baking dish with nonstick cooking spray. Transfer the marinara coated pasta to the baking dish. Add the meatballs to the top, doing your best to nestle them into the pasta. Pour the remaining marinara overtop of the meatballs. Top with the sliced mozzarella.
Bake for 20 -25 minutes or until cheese is melted and bubbly.
Remove from the oven and serve immediately.

Notes

Makes about bout 8-10 servings worth of meatballs.

To freeze, cook the meatballs and let them cool completely. Store in an airtight container or Ziplock bag in the freezer for up to 4 months. Remove from the freezer and warm on a skillet with oil.

Finely chop the spinach so it the turkey meatballs don't fall apart due to big pieces of spinach.

Use a nonstick pan + olive oil for cooking the meatballs or else they'll stick to the pan and fall apart.

Nutrition