Tasty Spaghetti and Meatballs with Spinach

Here is my go-to spaghetti and meatballs recipe, with tender homemade meatballs, a rich tomato sauce, and fresh spinach mixed in for some extra nutrition and color.

This dish has become our Friday night family favorite, and I always make a big batch so we have enough for weekend leftovers. Nothing beats having ready-made meatballs waiting in the fridge after a busy day, right?

What Kind of Ground Turkey Should I Use?

For these meatballs, you’ll want to pay attention to the fat content in your ground turkey. Regular ground turkey typically contains both white and dark meat with about 7% fat, which is ideal for meatballs since it helps keep them moist and flavorful. If you use turkey labeled as 99% lean (made mostly from breast meat), your meatballs might end up a bit dry. Look for packages labeled “85/15” or “93/7” at your grocery store – these provide the best balance for meatballs. Just be sure your ground turkey is fresh and hasn’t been frozen and thawed multiple times, as this can affect the texture of your finished meatballs.

Options for Substitutions

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

• Turkey mince: Not a fan of turkey or can’t find it? You can easily use lean ground beef, chicken, or even a mix of beef and pork. For a vegetarian version, try using plant-based ground meat alternatives.
• Spinach: Fresh spinach can be replaced with frozen spinach (just make sure to thaw and squeeze out excess water), or try using finely chopped kale or Swiss chard instead.
• Breadcrumbs: Regular breadcrumbs work fine – just add your own Italian seasonings. You can also use crushed crackers, panko, or ground oats for a gluten-free option.
• Spaghetti: Any long pasta works here – try linguine, fettuccine, or even zucchini noodles for a low-carb option.
• Fresh mozzarella: Regular shredded mozzarella works too. You could also try provolone or a mix of Italian cheeses. For dairy-free diets, there are several plant-based mozzarella alternatives available.
• Marinara sauce: Any tomato-based pasta sauce will work here. You can use regular tomato sauce and add your own herbs and seasonings, or try arrabiata sauce if you like it spicy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatballs is overmixing the meat mixture, which can lead to dense, tough meatballs – instead, mix the ingredients just until combined and use gentle hands. When forming the meatballs, avoid packing them too tightly; a light touch will result in tender, juicy meatballs that won’t fall apart during cooking. Another common error is overcrowding the pan when browning the meatballs, which causes them to steam instead of developing a nice crust – work in batches and leave enough space between each meatball. For perfectly cooked pasta, remember to save about 1 cup of pasta water before draining; this starchy liquid helps the sauce cling to the spaghetti and creates a silky texture that brings the whole dish together.

What to Serve With Spaghetti and Meatballs?

When it comes to serving spaghetti and meatballs, you can’t go wrong with a warm loaf of garlic bread or some crusty Italian bread to soak up all that tasty marinara sauce. A simple side salad with crisp romaine lettuce, cherry tomatoes, and a light Italian dressing helps balance out the hearty pasta dish. If you want to add more vegetables to your meal, try some roasted broccoli or zucchini tossed with olive oil and garlic – they’re easy to prepare while the meatballs are cooking. For a restaurant-style experience, serve some extra grated parmesan cheese and red pepper flakes on the side so everyone can customize their plate.

Storage Instructions

Keep Fresh: Let your spaghetti and meatballs cool down completely, then pop them in an airtight container. They’ll stay good in the fridge for up to 4 days. I like to store the pasta and meatballs separately from the sauce when possible – this helps keep the pasta from getting too soft.

Freeze: These turkey meatballs are perfect for freezing! Place them on a baking sheet until frozen solid, then transfer to a freezer bag – they’ll keep for up to 3 months. You can freeze the sauce too, but I’d recommend making fresh pasta when you’re ready to serve.

Reheat: To warm up your leftovers, add a splash of water or extra marinara sauce to prevent dryness, then heat in the microwave or on the stovetop until hot throughout. If reheating frozen meatballs, thaw them overnight in the fridge first. The cheese might not be quite as stretchy after reheating, but it’ll still taste great!

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2500-2800
• Protein: 200-220 g
• Fat: 100-120 g
• Carbohydrates: 230-250 g

Ingredients

• 2 tablespoons olive oil (to brown the meatballs)
• 2 pounds lean turkey mince
• 2 large eggs (gently beaten)
• 2 minced garlic cloves
• 1/2 cup flavored breadcrumbs
• 3 cups finely chopped baby spinach
• 1 teaspoon dried basil leaves
• 1 teaspoon italian spice mix
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 oz spaghetti
• 28 oz jar of marinara sauce (add extra if you prefer saucier pasta)
• 8 oz fresh mozzarella cheese (cut into slices)

Step 1: Preheat the Oven

Start by preheating your oven to 400°F.

This way, it’s ready for baking once your meatball pasta dish is assembled.

Step 2: Prepare the Meatball Mixture

In a large bowl, combine the ground turkey, eggs, garlic, bread crumbs, spinach, dried basil, Italian seasoning, parsley, salt, and pepper.

Use your hands to mix everything until just combined.

Wet your hands to make it easier to handle the mixture and portion it into 1-1 1/2 inch meatballs.

Step 3: Cook the Pasta and Brown the Meatballs

While you’re forming the meatballs, cook your pasta until it is 1 minute shy of al dente, according to the package instructions.

Then, in a large skillet set over medium heat, add 1 tablespoon of olive oil.

Place the meatballs in a single layer, browning them on all sides (about 4 sides in total).

You may have to work in batches.

Once cooked, transfer the browned meatballs to a plate, add the remaining tablespoon of olive oil, and continue browning the rest of the meatballs.

Step 4: Assemble the Pasta and Meatballs

Using the now empty skillet, pour in half of the marinara sauce and add the cooked noodles.

Toss them to coat well.

Spray a 9×13-inch baking dish with nonstick cooking spray and transfer the marinara-coated pasta into it.

Nestle the meatballs on top of the pasta, doing your best to integrate them well.

Pour the remaining marinara sauce over the meatballs and top everything with sliced mozzarella.

Step 5: Bake and Serve

Bake the assembled dish in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Once done, remove from the oven and serve immediately while hot.

Enjoy a hearty and delicious meal!