Veggie-Turkey Meatballs

About recipe

RDN Jessica Burch’s healthy and versatile recipe for Veggie-Turkey Meatballs produces a hearty and satisfying dish that’s a great way to get everyone at the dinner table to up their vegetable intake! It pairs perfectly with her Revamped Red Sauce!

Ingredients (serves 6)

  • 1 slice whole-wheat bread, chopped into tiny
    bread crumbs
  • 1/4 cup low-fat milk
  • 1 tablespoon olive oil
  • 1 large carrot, peeled and shredded
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon tomato paste
  • 1 cup spinach leaves finely chopped
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 teaspoon oregano
  • 2 teaspoons basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb ground turkey


  1. Gather and prep all of your ingredients.
  2. Preheat oven to 350°.
  3. Place bread crumbs and milk in a bowl and
    allow the bread to absorb the milk.
  4. Place all additional ingredients, except the
    turkey, into the mixing bowl and mix to
  5. Add milk-soaked bread crumbs to the bowl
    and combine.
  6. Add ground turkey to the bowl and using
    your hands, mix until just combined. Overmixing will make dense meatballs,
  7. Form golf ball-sized meatballs out of the mix
    and place them on a plate.
  8. Heat a large sauté pan over medium heat.
    Add enough olive oil to cover the bottom
    of the pan.
  9. Position meatballs in the pan and allow to
    brown for 2-3 minutes. Flip meatballs and
    place the pan in the heated oven.
  10. Bake for 8-10 minutes until meatballs
    achieve an internal temperature of 165°.
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