Easy Meal Prep Turkey Meatballs

Growing up, my mom always made huge batches of meatballs on Sunday afternoons. They were always beef, always fried, and always left a mess of oil splatters all over the stove. I remember thinking that’s just how meatballs had to be made.

But here’s the thing – I’ve learned that meatballs don’t need to be a greasy Sunday project. These turkey meatballs are baked, not fried, and they’re perfect for busy weeknight meal prep. No oil splatters, no standing over a hot stove, and honestly, they turn out just as good as mom’s (though I might not tell her that).

What Kind of Ground Turkey Should I Use?

For meatballs, you’ll want to pay attention to the lean-to-fat ratio on your ground turkey package. Regular ground turkey (93% lean) is your best bet for this recipe, as it has just enough fat to keep your meatballs juicy and flavorful. While you might be tempted to go for the extra lean ground turkey breast (99% lean), it can make your meatballs dry and a bit tough. If you’re working with very lean turkey, try adding a tablespoon of olive oil to the mixture to help keep things moist. Just make sure your ground turkey is fresh – look for meat that’s pink in color with no gray spots or strong odors.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Ground turkey: You can swap ground turkey with ground chicken, lean ground beef, or even ground pork. Just note that beef and pork will give you a richer, more robust flavor.
• Frozen spinach: Fresh spinach works great too – just cook and drain about 10 ounces of fresh spinach first. You could also use chopped kale or Swiss chard as alternatives.
• Bread crumbs: Out of bread crumbs? Try crushed crackers, rolled oats, or almond meal. For gluten-free options, use gluten-free bread crumbs or crushed pork rinds.
• Feta cheese: Crumbled goat cheese or grated parmesan make good substitutes. If you’re dairy-free, you can skip the cheese altogether – just add an extra pinch of salt.
• Fresh mint: If you don’t have fresh mint, use 1 teaspoon dried mint, or swap it with fresh parsley or basil for a different but still tasty flavor.
• San Marzano tomatoes: Any good quality canned crushed tomatoes will work here. If you only have whole canned tomatoes, just crush them by hand or pulse briefly in a blender.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, tough results – this happens because ground turkey has less fat than beef, so it’s crucial to avoid overcooking them. A common error is overworking the meat mixture while combining ingredients, which can lead to dense, rubbery meatballs – instead, mix just until the ingredients are evenly distributed. To prevent your meatballs from falling apart during cooking, make sure to squeeze out all excess moisture from the thawed spinach and chill the formed meatballs for 15-20 minutes before cooking. For the juiciest results, use a meat thermometer and cook the meatballs just until they reach 165°F internally, and consider browning them in batches to avoid overcrowding the pan, which can lead to steaming instead of proper browning.

What to Serve With Turkey Meatballs?

These Mediterranean-style turkey meatballs are super flexible when it comes to serving options! The most obvious choice is to serve them over your favorite pasta – spaghetti is classic, but any shape works great with the tomato sauce. If you’re watching your carbs, try them over zucchini noodles or cauliflower rice, which both soak up the sauce nicely. For a complete meal, I like to add a simple side salad with cucumber and red onion dressed in olive oil and lemon juice, or some roasted vegetables like broccoli or bell peppers. You could also stuff these meatballs into warm pita bread with some tzatziki sauce for a Greek-inspired sandwich!

Storage Instructions

Keep Fresh: These turkey meatballs are perfect for meal prep! Place them with the sauce in an airtight container and keep them in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have had time to mingle together.

Freeze: Want to make a big batch? These meatballs freeze like a dream! Let them cool completely, then place them (with or without sauce) in freezer-safe containers or bags for up to 3 months. I like to freeze them in portion-sized containers for easy grab-and-go meals.

Reheat: To warm up your meatballs, simply pop them in the microwave for 2-3 minutes, stirring halfway through. For best results, heat them on the stovetop over medium-low heat until they’re heated through. If they seem a bit dry, just add a splash of water or broth to the sauce.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 85-95 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 1 pound ground turkey
• 1 small onion, diced (about 1/2 cup)
• 5 ounces frozen spinach, thawed and chopped
• 1 garlic clove, finely chopped
• 1 egg
• 1/2 cup bread crumbs
• 1/3 cup crumbled feta cheese (plus extra for topping)
• 1 tablespoon chopped fresh mint (plus extra for topping)
• 1 teaspoon oregano, dried
• 1/4 teaspoon salt
• Freshly ground pepper
• 1 to 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 28-ounce can of crushed tomatoes, like san marzano
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• Optional: white wine for deglazing (or use water, chicken, or vegetable broth)

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine all meatball ingredients except for the olive oil.

Use your hands for the best results, gently mixing until all the ingredients are well combined.

Be careful not to overmix, as this can make the meatballs dense.

Step 2: Shape and Chill the Meatballs

Form the mixture into balls, using about 2-3 tablespoons of meat for each.

Aim for smaller sizes as they tend to hold together better.

Arrange the meatballs on a plate, sheet pan, or in a few large glass containers in a single layer.

Cover them and refrigerate for 1 hour.

If you’re preparing them for later use, you can freeze them at this point.

Step 3: Sear the Meatballs

When you’re ready to cook, heat oil in a large Dutch oven or deep pan over medium heat.

Gently add each meatball to the hot oil, searing them on each side until browned, about 3 minutes per side.

Avoid overcrowding the pan to make turning the meatballs easier.

If necessary, cook in batches, adding more oil if needed for the second batch.

Transfer browned meatballs to a plate to make room, if needed.

Step 4: Deglaze and Start the Sauce

Once all the meatballs are browned, deglaze the pan with a splash of white wine, broth, or water, scraping up any browned bits from the bottom.

Return the meatballs to the pan if you had removed them.

Add garlic to the pan and cook until fragrant, about 30 seconds.

Step 5: Simmer the Meatballs in Sauce

Add tomatoes, salt, and pepper to the pan, gently spreading the sauce around.

Ensure the sauce almost covers the meatballs.

Cover the pan and let it simmer for 20 minutes, allowing the meatballs to cook through and the sauce to develop flavor.

Step 6: Serve and Enjoy

Optionally, top the dish with additional feta and mint before serving.

Enjoy your meatballs with crusty bread, or over pasta or sautéed spinach for a complete meal.