These versatile turkey and vegetable meatballs can be simmered in a tomato sauce or eaten on their own. The addition of spinach, green onion and carrots ups the nutritional value (more fiber) while the grated Parmesan cheese or nutritional yeast layers on even more flavor.
Learning Objectives
Learn how to make flavorful meatballs.
Level Ups (optional)
Add in any chopped herbs and citrus zest.
Substitutions (optional)
Substitute diced, cooked onion for the green onions.
Equipment Needed
Chef’s knife and cutting board
Rimmed baking sheet and liner
Silicone spatula or wooden spoon
Large bowl
Ingredients
- 1 medium carrot, grated
- 10 ounce bag frozen spinach, thawed and extra liquid squeezed out of it
- 2 green onions, sliced thinly
- 2 garlic cloves, peeled and minced or grated or 2 tsp minced garlic
- ½ tsp salt + more to taste if desired
- ½ tsp ground black pepper
- 1 tsp dried oregano or Italian herb blend
- 1 pound ground turkey
- ½ cup grated Parmesan cheese or nutritional yeast (the latter if dairy-free)
Directions
- Preheat an oven to 350° F degrees. Line a baking sheet with parchment, foil or a silicone baking sheet. Lightly coat with olive oil or cooking spray.
- In a bowl, combine all the ingredients. Form the turkey mixture into 24 meatballs.
- Bake in the preheated oven until the turkey is no longer pink on the inside, and the meatballs are golden brown, about 20 minutes.
