Turkey and Spinach Meatballs
These Turkey and Spinach Meatballs are juicy and packed with flavor from fresh basil and lots of green onions. They taste great on their own or with your favorite pasta sauce. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
- Extra Virgin Olive Oil for cooking (or coconut oil, avocado oil, or ghee)
- 1 1/2 lb. ground Turkey
- 1 pound Frozen Spinach thawed
- 4 Green Onions sliced
- 1/4 cup Basil minced
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoon Salt
- 1 1/2 teaspoon Ground Turmeric
Preheat the oven to 400 degrees.
Drizzle a few tablespoons of oil in two-9x12 glass baking dishes to coat the bottom.
Combine the remaining ingredients in a large mixing bowl.
Using your hands, mix all of the ingredients until they are fully combined.
Form the meat mixture into 24 balls and place them at least an inch apart in the pans.
Bake at for about 20-25 minutes, or until cooked through.
Serving: 1meatball | Calories: 39kcal | Carbohydrates: 1g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg