Turkey Spinach Meatballs


Turkey Spinach Meatballs

Recipe provided by : Sanctuary Holistic Kitchen

This recipe is a great way to hide green leafy veggies even for the pickiest of eaters. Its also a nice alternative for those who avoid dairy and gluten, as the potato keeps the meatballs tender while keeping them from falling apart.

Servings 6

Prep Time 15 minutes

Cook Time 30 minutes


2 lbs ground dark meat turkey

1 large russet potato pre-cooked (leftover boiled or baked potatoes work well)

2 tablespoon ground flax seed

2 big handfuls of organic spinach

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon smoked sweet paprika

½ teaspoon cumin

½ teaspoon black pepper


  • Add cooked potato with skin, spinach, flax and all dry seasonings into a food processor or blender and pulse until smooth.
  • Add potato mixture into a large mixing bowl and fold in ground turkey until well incorporated.
  • Using a large soup spoon, scoop out a ping pong size scoop and roll into ball, then set aside. Repeat until entire mixture has been rolled out into meatballs.
  • Cook meatballs:
    • Option 1: brown in a tablespoon of olive oil, turning occasional until browned on all sides. Cover with tomato sauce and simmer on low for 15 minutes.
    • Option 2 (and our favorite): cook meatballs in 1-quart bone broth on low for 25 minutes. Add in your favorite chopped veggies, brown rice or gluten free pasta for a nutritious meatball veggie soup.


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