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A close-up of several baked meatballs on a white plate, mixed with visible green herbs and a golden-brown exterior.
4.56 from 9 votes

Baked Turkey Spinach Meatballs

Baked turkey spinach meatballs made without eggs or breadcrumbs. Uses coconut flour as a binder for naturally gluten-free and dairy-free meatballs. Packed with garlic and fresh spinach. Ready in 25 minutes and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 meatballs

Ingredients

  • 1 lb ground turkey
  • 1/2 cup packed fresh spinach - chopped
  • 2 tablespoons coconut flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cloves garlic - minced
  • 1 tablespoon olive oil - or avocado oil
  • 1/2 teaspoon ground black pepper

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl combine 1 lb ground turkey, 1/2 cup packed fresh spinach, 2 tablespoons coconut flour, 1/2 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 cloves garlic, 1 tablespoon olive oil and 1/2 teaspoon ground black pepper.
    A glass mixing bowl containing raw ground turkey and a pile of chopped fresh spinach, with a metal whisk nearby on a light-colored countertop.
  • Mix with your hands until just combined. Avoid over-mixing or the meatballs will be tough.
    A glass bowl containing a mixture of chopped green herbs, coconut flour, and ground turkey sits on a warm white countertop. A metal utensil rests nearby.
  • Use a medium cookie scoop (about 2 tablespoons or #30 scoop) to portion the mixture, then lightly oil your hands and roll into 1-inch balls. You should get about 16 meatballs total. Don't pack them too tightly.
    A glass bowl filled with a mixture of chopped spinach, coconut flour, ground turkey and other ingredients, with a metal scoop holding a portion of the mixture above the bowl.
  • Place meatballs on the prepared baking sheet, spacing them about 1 inch apart.
    Uncooked meatballs mixed with chopped green herbs are arranged in rows on a parchment-lined baking sheet, ready to be cooked.
  • Bake at 400°F for 13-15 minutes, until the internal temperature reaches 165°F and there's no pink in the center. Optional: Turn on the broiler for the last 1-2 minutes for a browned top, watching carefully to avoid drying them out.
    A baking sheet lined with parchment paper holds fifteen evenly spaced, cooked turkey meatballs freshly baked from the oven.
  • Let rest for 2-3 minutes before serving.
    Close-up of several baked meatballs with visible chopped green herbs and small onion pieces, resting on a white surface. The meatballs appear juicy and lightly browned.

Notes

  • Coconut flour: Cannot be substituted 1:1 with other flours. If using almond flour or gluten-free breadcrumbs instead, you'll need about 1/4 to 1/3 cup.
  • Ground turkey: 93/7 lean works best. Leaner turkey makes dry meatballs.
  • Cookie scoop: A #30 scoop (about 2 tablespoons) ensures evenly sized meatballs that cook at the same rate. Makes portioning quick and creates uniform 1-inch meatballs.
  • Size matters: Baking time is based on 1-inch meatballs. Larger meatballs will need more time.
  • Don't skip the oil on your hands: This prevents sticking and makes rolling much easier.

Nutrition

Calories: 44kcal | Carbohydrates: 1g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 90mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 98IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg
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