Renee's Kitchen Adventures

Wednesday, February 9, 2011

Italian Style Turkey Meatballs

Spaghetti and meatballs...always a "go to" quick weekday meal when I am pressed for time or don't know what to make...or simply haven't defrosted anything!  These meatballs can be made ahead, baked, frozen,  and defrosted in the sauce or the microwave. Of course, they can also be served fresh from the oven.  They are infused with little bits of spinach.   I like to take the opportunity to squeeze in extra vegetables whenever I've added chopped baby spinach to these meatballs.  If you don't care for spinach, you certainly could leave it out, but I really like the way the spinach looks inside the meatballs.

If you are making the meatballs ahead, bake as directed and then place them in a single layer on a sheet pan in the freezer until they start to freeze, then transfer to a zippered freezer bag for storage.

With this recipe you get 5 2-inch meatballs for 4 p+.  I served them with Basic Tomato Sauce Two Ways ( the chunky style, 1pp for 1/2cup)  that I had in the freezer and spaghetti (5pp for one cup or approx. 4 oz cooked), then garnished with a bit of grated, Parmesan cheese for a very comforting and quick weeknight meal! 

Italian Style Turkey Meatballs

Servings - 6  ( approx. 30 2-inch meatballs)  Serving size - 5 (2" meatballs)   PP per svg - 4 points+
Nut info for 5 meatballs:  Calories - 177.9,   Total Fat - 7.2g,   Carb. - 8.6g,   Protein - 19.4g,   Fiber - 0.9g

1.2 pounds ground turkey (93/7)
1 small onion, finely diced
2 garlic cloves, minced
1 cup chopped organic baby spinach
1/2 cup Italian style seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup egg beaters
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 tsp Italian seasonings

1. Preheat oven to 400 degrees F.   In small nonstick skillet on medium heat, sprayed with cooking spray and cook  onion and garlic until tender, about 3 -5 minutes.  Take off heat and add spinach.  Set aside to cool slightly.  

2. In large bowl, combine the ground turkey, bread crumbs, cheese, egg beaters, salt, pepper, Italian seasonings, and slightly cooled onion/garlic/spinach mixture.  Mix well with hands.  

3.  Using a cookie dough scoop ( or spoon ), form into meatballs, carefully roll into 2" balls.  Don't compress them.  Place evenly on a baking sheet lined with parchment or sprayed with cooking spray.  ( I used nonstick foil )

4.  Bake meatballs for 25 - 35 minutes, or until internal temperature reads 165 degrees F.  Serve warm or allow to cool and freeze for another day. 

I received my Cheerios prize from Dana @ Foodforthought yesterday!  I was so excited. I told my husband I wanted to display the collection in the front window!  haha  ( leg lamp Christmas Story style, of course!)  So a great big thanks to Dana...and I enjoyed the cereal this morning with a banana AND blueberries!  The cereal is 3pp for 1 cup...not too shabby!  

I made it to my WW meeting last night, and my leader talked me into buying the new PP Just 5 cookbook, and I can't wait to try some new recipes and post them! :)


  1. Love meatballs. They are deceptive though, they seem so small and harmless but I tend to eat, WAY too many!

  2. Those meatballs look great. It's always nice to have something in the freezer ready to pull out. Thanks for the recipe.

  3. Your turkey meatballs look delish and healthy. Love the freezer tip too!

  4. Hi Renee, we're kindred spirits! These are VERY similar to the meatballs I'll be making for dinner tonight. Have a great day!!!

  5. After my wheatball fail, I need a healthy meatball recipe to try. DING DING!! :)

  6. PERFECT din din! I love making meatballs. Its so fun to play around with the add ins. Sorry I've been MIA! I will finally have a post up tomorrow morning. Going to catch up on your other posts I missed :)

  7. I made your turkey meatballs tonight. They are so easy to make and have wonderful flavor. Love the spinach in them. Thank you so much!


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