Juicy turkey meatballs, fresh spinach, tomato sauce—all cooked together for a comforting, nutritious main dish.
# What You’ll Need:
→ Meatball Mixture
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/4 cup gluten-free breadcrumbs or regular breadcrumbs
04 - 2 tablespoons grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried basil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Skillet Sauce Mixture
10 - 2 tablespoons olive oil
11 - 1 small yellow onion, finely diced
12 - 14 ounces canned crushed tomatoes
13 - 1/3 cup plus 1 tablespoon chicken broth
14 - 4 cups fresh baby spinach
15 - 1/4 teaspoon red pepper flakes, optional
16 - Salt and black pepper, to taste
→ To Serve
17 - Fresh basil, torn, optional
18 - Additional grated Parmesan cheese, optional
# Step-by-Step Guide:
01 - Combine ground turkey, egg, breadcrumbs, Parmesan, minced garlic, oregano, basil, salt, and black pepper in a large mixing bowl. Gently mix until just combined.
02 - Shape mixture into 16 small meatballs, using about 1 tablespoon for each meatball.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, approximately 5 to 7 minutes. Transfer meatballs to a plate and set aside.
04 - Add diced onion to the same skillet and sauté for 2 to 3 minutes until softened.
05 - Pour in crushed tomatoes and chicken broth. Scrape up any browned bits from the skillet using a spatula. If desired, stir in red pepper flakes.
06 - Return browned meatballs to the skillet. Cover and simmer for 10 to 12 minutes until the meatballs are cooked through.
07 - Stir baby spinach into the skillet and gently cook until wilted, about 2 to 3 minutes.
08 - Adjust seasoning with additional salt and black pepper as needed.
09 - Serve hot, garnished with torn fresh basil and extra grated Parmesan cheese if desired.
