Eggless Turkey and Spinach Meatballs

Eggless turkey meat balls in a cast iron skillet

Eggless Turkey and Spinach Meatballs

These Eggless Turkey and Spinach Meatballs are very juicy, tender and packed full of flavor. They're easy to put together … Dinner in a flash!

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings meatballs

Calories 104kcal

Author Oriana Romero

Ingredients

2 tablespoons ( 30 ml) buttermilk
1 slice sandwich bread ( or 5 saltine crackers), crushed into fine crumbs
1/2 cup onion, grated
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup (140 g approx) chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese, finely grated (see notes)
1 pound ( 450 g) ground turkey (no leaner than 85%)
2 - 3 tablespoons extra-virgin olive oil
1 1/2 - 2 cups ( 360 - 480 g) jarred marinara sauce
1 tablespoon snipped fresh basil to garnish (optional)

Instructions

In a medium bowl, combine buttermilk, crushed bread (or crackers), onion, oregano, garlic, spinach, salt, pepper, and parmesan. Mix until well combined.
Add ground turkey; mix well. Use your hands to mix the buttermilk mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
Form mixture into 1 1/2-inch balls.
Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes.
Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust seasoning, adding more salt and pepper, if necessary.
Garnish with fresh basil, if desired. Serve with mashed potatoes, rice, or pasta.

Notes

PARMESAN CHEESE: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. Make sure to read the label to check that the cheese you are using is egg-free. You can also use Pecorino.

QUICK TIPS:

When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help create a moist that holds together.
The key to a light, juicy meatball is DON'T OVERMIX! Overworking the mixture can lead to dense meatballs.
This recipe can be doubled for larger crowds.
To crush the bread/crackers, I use a mini food processor.
You can substitute ground turkey for the ground pork, ground beef, or a mix of them.
A cookie scoop can help portion out the meatballs easily.

MAKE-AHEAD: Eggless Meatballs can be shaped and kept covered in the refrigerator up to a day ahead.

FREEZE MEATBALLS:

Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper and then put them in the freezer. Leave them in for 30 - 60 minutes. Then transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.

Cooked meatballs: prepare the meat mixture, form meatballs, cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container, and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat as needed. Then, you can reheat them on the stovetop, microwave, or oven.

Looking for more eggless meatballs recipes? Try these:

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition