Healthy Turkey Meatballs (Gluten-Free)

I love meatballs, but wanted to create a moist, delicious and healthy version that had equal amounts of meat and vegetables, and that didn’t require flour or breadcrumbs.

These Healthy Turkey Meatballs are exactly what I was hoping for. The best thing about them is that you can serve them in many different ways. You can make them smaller or larger, serve them plain or with your favorite marinara sauce. Or you can serve them with a dipping sauce…barbecue, ketchup, spicy mustard, creamy dressing, or perhaps tzaziki.

Start by sauteeing some finely chopped onions, mushrooms and garlic, then set the mixture aside to cool.

Take a package of frozen chopped spinach, thaw it and squeeze all the liquid out. Then use 2 pounds of ground turkey (in this case, I used 93% lean), and add salt, pepper, fresh rosemary and a dash of cayenne.

Mix everything together and form 2-inch meatballs, then place them on a parchment lined baking sheet. I ended up with 28, but you can make them smaller or larger if you prefer.

Bake them for 30 minutes at 400 degrees, turning them after 15 minutes.

These meatballs are great as a meal, or a snack. You can also freeze them to use later. Enjoy!

Healthy Turkey Meatballs (Gluten-Free)

Servings:  8 entree/16 appetizer  (Makes about 30 two-inch meatballs)

  • 1 tablespoon avocado oil (or olive oil)
  • 1 medium yellow onion, peeled and diced
  • 8 ounces fresh mushrooms, minced
  • 3 cloves garlic, minced
  • 2 pounds ground turkey, preferably organic
  • 1 9-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 3/4 teaspoon salt, divided
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper


In a large skillet, heat the oil over medium heat.  Add the onions, mushrooms and 1/4 teaspoon salt and saute for several minutes, until tender.  Add the garlic and cook for another minute.  Place the mixture in a large bowl and set aside to cool.

Once the vegetables are cool, add the turkey, spinach, rosemary, 1 1/2 teaspoons salt, pepper and cayenne and mix thoroughly.  Form into 2-inch meatballs and place on a parchment lined baking sheet.  You should have approximately 28-30 meatballs. 

Place in a preheated 400 degree oven and bake for 30 minutes, turning the meatballs after 15 minutes.

The meatballs are very versatile and can be served plain, or with your favorite sauces, dips or dressings:  marinara, barbecue, ketchup, mustard, or ranch dressing.

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