Description
This Saucy Meatball Spinach Parmesan recipe features tender, juicy turkey meatballs simmered in a rich marinara sauce, layered with fresh baby spinach, and topped with melted mozzarella and Parmesan cheese. Perfectly baked to bubbly golden perfection, this dish offers a comforting and nutritious Italian-inspired meal that’s easy to make and perfect for family dinners.
Ingredients
Meatballs
- 1 pound ground turkey (90–94% lean)
- ½ cup grated Parmesan cheese
- ½ cup finely chopped fresh parsley
- ⅓ cup Italian-seasoned breadcrumbs (preferably whole grain)
- 1 large egg (lightly beaten)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for gentle heat)
Sauce and Toppings
- 48 ounces marinara sauce (your favorite jarred or homemade)
- 4 to 6 ounces baby spinach leaves
- 1½ to 2 cups shredded part-skim mozzarella cheese
- 1 to 2 tablespoons grated Parmesan cheese (for topping)
- Optional garnish: fresh basil or extra crushed red pepper flakes
Instructions
- Make the meatballs: In a large bowl, combine the ground turkey, Parmesan, parsley, breadcrumbs, egg, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Using your hands, gently mix just until combined to keep the meatballs tender.
- Form the meatballs: Roll the mixture into 24 fluffy, golf-ball–size meatballs, ensuring they are light and not tightly packed for optimal texture.
- Simmer meatballs in sauce: Pour the marinara sauce into a large, deep skillet or pot and bring it to a gentle simmer over medium heat. Nestle the raw meatballs into the simmering sauce in a single layer without stirring to avoid breaking them apart. Spoon some sauce over the tops so they are mostly submerged. Cover and reduce heat to low.
- Cook the meatballs: Let the meatballs simmer gently for 20–25 minutes until cooked through and reaching an internal temperature of 165°F. After about 10 minutes, carefully stir once or twice to prevent sticking and promote even cooking.
- Prepare for baking: Preheat the oven to 400°F (205°C). If the cooking vessel isn’t oven-safe, transfer the meatballs and sauce evenly into a 9×13-inch baking dish.
- Add spinach: Scatter the baby spinach leaves over the meatballs and sauce. The spinach will wilt beautifully during baking. Alternatively, you can stir the spinach into the hot saucy meatballs in the pot and let it wilt before transferring the mixture to the baking dish.
- Add cheese toppings: Evenly sprinkle shredded mozzarella over the spinach and finish with grated Parmesan cheese.
- Bake the dish: Bake uncovered for about 15 minutes until the cheese is melted, bubbly, and golden in spots.
- Garnish and serve: Remove from the oven and garnish with fresh basil and/or extra crushed red pepper flakes if desired. Serve hot and enjoy!
Notes
- Avoid overmixing the meatball mixture to keep meatballs tender and fluffy.
- You can stir the spinach into the hot sauce and meatballs before baking for a more evenly distributed wilted spinach.
- Use a meat thermometer to ensure meatballs reach 165°F for safe consumption.
- Use part-skim mozzarella to reduce fat while still achieving a gooey cheese topping.
- Make sure the pot or dish used for simmering can go into the oven. If not, transfer carefully before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering and Baking
- Cuisine: Italian
