Juicy & Flavorful Turkey & Spinach Meatballs (Keto, Low-Carb & Easy!)
Whip up a batch of these moist and flavorful Turkey & Spinach Meatballs! Made with lean ground turkey, nutritious spinach, savory red onion, and bound with crushed pork rinds, they’re baked to perfection. They’re an excellent low-carb, high-protein, and gluten-free option perfect for meal prep, a light dinner, or a healthy appetizer.
Yields: Approximately 18-24 meatballs (depending on size) Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients:
- 1 pound ground turkey (preferably 93% lean or higher)
- 2 large eggs
- ½ cup fresh spinach, finely chopped
- ½ cup red onion, finely diced
- 1 cup finely crushed pork rinds (ensure they are crushed into a fine “breadcrumb” consistency)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon paprika (smoked paprika adds extra depth)
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small cookie scoop (optional, for shaping)
Instructions:
- Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare Spinach: If using fresh spinach, ensure it’s finely chopped. For best results, you can quickly sauté it briefly and squeeze out any excess moisture before adding to the mixture to prevent soggy meatballs. (If using frozen, thaw, and squeeze out all liquid).
- Combine All Ingredients: In a large mixing bowl, add the ground turkey, eggs, finely chopped spinach, finely diced red onion, finely crushed pork rinds, salt, black pepper, and paprika.
- Use your hands to thoroughly mix all ingredients together until everything is well combined. Do not overmix, as this can make the meatballs tough.
- Form Meatballs: Roll the mixture into balls, approximately 1 to 1.5 inches in diameter. A small cookie scoop can help with even sizing. Place the formed meatballs onto the prepared baking sheet, leaving a small space between each.
- Bake: Bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and lightly browned on the outside. The exact cooking time will depend on the size of your meatballs.
- Serve & Enjoy! Remove from the oven. Serve warm as is, with your favorite low-carb sauce, or as part of a larger meal.
Tips for Success:
- Dry Spinach: If using fresh spinach, finely chop it and optionally sauté it briefly, then squeeze out any excess water. This prevents extra moisture in the meatballs.
- Fine Pork Rind “Breadcrumbs”: Ensure pork rinds are crushed to a very fine crumb consistency, similar to breadcrumbs. This helps bind the meatballs effectively.
- Don’t Overmix: Overmixing can lead to tougher meatballs. Mix just until combined.
- Even Sizing: Try to make meatballs of a similar size to ensure they cook evenly.
- Serving Suggestions: Serve these meatballs with a sugar-free marinara sauce, over zucchini noodles, with a side of steamed vegetables, or as an appetizer with a keto dipping sauce.
- Make Ahead: These meatballs are excellent for meal prep! Cook a batch and store them.
Storage: Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for up to 2-3 months. Reheat in the microwave, oven, or air fryer until warmed through.
Recipe Analysis & Dietary Classification
- High Protein: Yes, this recipe is very high in protein from the ground turkey and eggs.
- Low-Carb: Yes, this recipe is very low-carb. All ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Pork Rinds: An excellent keto-friendly binder, replacing traditional breadcrumbs. Ensure they are plain (no sugary seasonings).
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read on how to prepare Salmon Stuffed Bell Pepper.
