{St. Patty’s Day} Spinach & Turkey Meatballs

IMG_4841_1 In honor of St. Patrick’s Day this Sunday, I thought I’d share a recent green recipe with you.

This recipe meets all three of my Repeatable Meal Criteria:





I made these for a potluck a few weeks ago and people seemed to like them…I mean, how could you NOT like green food?

{St. Patty's Day} Spinach & Turkey Meatballs
Prep time
Cook time
Total time
Adapted from the Lamb Meatball recipe from The Food Lover's Kitchen
Serves: 4 to 6
  • 1 lb Ground turkey
  • 1 cup fresh spinach
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp cumin
  1. Preheat the oven to 350
  2. Chop the spinach in your food processor and add to a bowl with ground turkey, egg and spices.
  3. Mix everything by hand until well combined.
  4. Scoop 1 to 2 Tbsp of meat dough, roll into balls and place on a baking sheet lined with parchment paper.
  5. Bake for 20 minutes, or until turkey is cooked through.

Are you making something green for St. Patrick’s Day? Feel free to share in the comments below!

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19 Responses to {St. Patty’s Day} Spinach & Turkey Meatballs

  1. Jason March 15, 2013 at 4:53 PM #

    Is the cumin meant to be ground or whole?


    • Allison March 15, 2013 at 5:23 PM #

      Hi Jason– the cumin is meant to be ground. Thanks for stopping by!

  2. Crunchy Hot Mama March 18, 2013 at 12:12 AM #

    These look delicious!! I will definitely being trying these out ASAP and may have to sub grass-fed beef since I’m craving ground beef during this pregnancy 😉 Love your blog name!

    • Tyler February 9, 2015 at 10:01 PM #

      My meatballs ended up running out like ooze…looked like hollandaise was coming out the bottom! after 20 minutes they were not even close to done… 🙁

      • Allison February 10, 2015 at 10:42 AM #

        I’m sorry Tyler! Mine had a little bit of that hollandaise-likeness running around the outside when they were done, but they were pretty solid. If you decide to try them again, I would maybe turn up your oven to 375 and/or bake the meatballs for a bit longer. Make sure that the meat mixture isn’t too wet when you put it in the oven– the meatballs should be pretty firm when you roll them. You could also try pan searing them before baking.

      • Crunchy Hot Mama February 10, 2015 at 10:41 PM #

        I finally figured out the trick so they don’t sit in their juices…spray a cooling rack with some avocado oil, place meatballs on them, and put inside a cookie sheet lined with foil or parchment paper. No soupy cleanup and you can just toss the foil/paper when done. Hope that helps!

  3. Eboni November 3, 2015 at 3:47 PM #

    Can I replace fresh spinach with canned spinach or frozen spinach? Those are just what I have on hand at the moment. -Eboni

    • Allison November 3, 2015 at 4:23 PM #

      Hi Eboni,

      I’ve never tried using canned or frozen spinach– but I’m sure it would work. You’d need to add a bit less and possible add more of the dry ingredients as canned or frozen spinach is probably a bit more wet than fresh spinach. Let me know how it goes!

  4. Audrey March 16, 2017 at 11:03 PM #

    I made these for a “green” food St. Patrick’s Day celebration at work. I didn’t think they were that good, but most of my co-workers thought they were. I started to add some chopped onions but I didn’t want to make any changes to a recipe that I had not tried before. I will try them again, but add the chopped onions.

  5. techlazy.com March 31, 2017 at 12:24 PM #

    These meatballs are so good. My family loves them…kids included. They’ve become my “go to” turkey meatball recipe. I’ve made them quite a few times and finally decided I should say thank you for a good recipe. Thank you

  6. Gloria Jean April 19, 2017 at 12:56 PM #

    You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.


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