Turkey Veggie Meatballs

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Everyone in my family loves these Turkey Veggie Meatballs, from the baby to the toddler! They are a staple in our home and I make them at least 2-3 times per month. Just serve over pasta or spaghetti squash and you have a fast and delicious weeknight family dinner.

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This recipe has evolved over time, from a basic turkey meatball to one loaded with vegetables. I choose to bake my Turkey Veggie Meatballs. I feel this keeps them on the healthier side.

As a Mom, I love serving these Turkey Veggie Meatballs to my family because they are loaded with spinach and carrots. Little A and Baby J both gobble them down every time, veggies and all. These meatballs are quick enough to make after work and the recipe makes a lot of leftovers. These meatballs taste great reheated!

Tools of the Trade

One tool I could not make this recipe without is my food processor. I physically can’t chop the spinach and carrots small enough. While my 10 cup Cuisinart food processor is no longer made, this 11 Cup Cuisinart Food Processor is pretty darn close. It also includes multiple different blades like mine does, which I love not having to purchase seperately!

In my pre-food processor days, I also used my little Mini Chop by Hamilton Beach. These are smaller than the above food processors and have fewer bells and whistles but they work for this recipe and are far less expensive. Mine is no longer made but below are a few comparable ones. The one I have is a 3 cup. Tip -if you are using something small, like a Mini Chop, be sure to separate your veggies into small batches. Otherwise, the veggies will be packed too tightly to move around and reach the blades to be cut up.

Turkey Veggie Meatballs

These east, fast and delicious meatballs are a great way to sneak veggies into dinner time!  My toddler and baby love them, plus as a Mom I feel better knowing that everyone is getting their vegetables.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Main Course
Cuisine Healthy, Italian, Kid-Friendly

Ingredients
  

  • 6 Ounces Fresh spinach Washed and drained well
  • 3 Large Carrots Washed, peeled and chopped into large chunks
  • 1.25 Pounds Ground turkey
  • 1 Egg
  • 1/4 Cup Parmesan cheese Grated
  • 1/2 Cup Panko
  • 1/2 Tsp Garlic powder
  • 1/2 Tsp Dried basil
  • 1/2 Tsp Dried oregano
  • 1 Tbsp Dried parsley

Instructions
 

  • Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray.  
  • Place ground turkey in bottom of large mixing bowl.
  • Put half of the spinach in food processor and pulse until finely chopped.  Add to bowl with turkey and repeat with the other half of the spinach and then the carrots.
  • Add remaining ingredients to the bowl and mix.  I use my hands because I find it works best!
  • Shape into 2 inch meatballs.  The recipe makes about 18-20 meatballs.  
  • Place the meatballs on the prepared sheet pan and bake for 20-25 minutes.  

Notes

If you don’t have time to let the spinach dry all of the way, or the mixture seems to have some extra water in it, just place the meatballs on a baking rack coated with cooking spray on top of your baking sheet.  It will prevent the meatballs from sitting in the extra moisture released from the spinach as the meatballs cook.  They still taste delicious either way, but it can look kind of odd when you pull the meatballs out of the oven!

I hope your family enjoys these Turkey Veggie Meatballs as much as mine does! Keep me posted if you give them a whirl!!

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