Eggless Turkey and Spinach Meatballs – These egg-free meatballs are very juicy, tender and packed full of flavor. They’re easy to put together … Dinner in a flash!
My kids Love. Love. Love meatballs. Any kind of meatballs! But making meatballs without eggs is quite challenging. They end up too dry and hard or too fragile and break when cooking. Let me tell you that I have been testing and re-testing this recipe for quite some time, and I finally nailed it!
These meatballs are easy to make, quick, and bursting with yummy flavor. In other words … they’re so good!
Many of you have been asking me about Victoria’s egg allergy and I want to thank you all for your kind messages. It’s very gratifying to know that your little ones enjoy my recipes. I know that egg allergy can be hard. I mean, so many foods are made with eggs and egg products that it can be really hard to know what’s OK and not OK to eat. Although, there’s a growing awareness about food allergies sometimes I don’t feel comfortable eating out, so developing these eggless recipes it’s one of my priorities.
The thing I love about meatballs is that they’re so versatile. You can make them with pork, turkey, chicken, or beef. These meatballs are perfect over rice, some mashed potatoes, and of course over some noodles.
As usual, I didn’t waist the opportunity to hide/camouflage some veggies to add an extra bit of wonderfulness to these meatballs. This time was spinach, but other times I’ve added red pepper, kale, quinoa, etc…
This is an easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time or freeze them as needed!
- 2 tablespoons buttermilk
- 4 saltine or soda crackers crushed into fine crumbs
- 1/2 cup onion finely chopped
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- 1 cup chopped spinach thawed and squeezed dry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese finely grated
- 1 pound extra lean ground turkey
- 2 tablespoons – 3 extra-virgin olive oil
- 1 1/2 - 2 cups jarred tomato sauce
- 1 tablespoon snipped fresh basil
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In a medium bowl combine buttermilk, crushed crackers, oinion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.
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Form into 1 1/2-inch balls.
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Heat the oil in heavy large frying pan over medium high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Add the marinara sauce. Simmer over medium low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper if necessary.
The key to a light, juicy meatball is DON'T OVERMIX! Overworking the mixture can lead to dense meatballs.
These look to die for, and the fact that they are egg-free makes these all the more awesome! So much flavor – and I’m so glad your daughter can enjoy them too! 🙂
Thanks ladies! She enjoyed them for sure =)
I stumbled across your site via Food Gawker and had to comment on the gorgeous lighting on these meatballs! Seriously, this is stunning! Wonderful job.
Thank you =)
These look incredible – I just want to grab a spoon and fork and dig into those meatballs. Love that you added spinach, meatballs are an easy way of sneaking in some veggies!
Thank you Jessica! Adding spinach to the meatballs is the only way they eat it.
These meatballs look amazing! I love the idea of adding spinach in. Food allergies are tough to deal with, but I’m glad you’re coming up with such yummy recipes so you’re daughter can enjoy 🙂
Thanks Keri fro stopping by!
Mmm these look very juicy and flavorful! I too love meatballs, especially saucy ones! Pinned!
I know what you mean by egg allergies, The Savoring Spork has allergies to eggs, dairy, and peanuts so we try to avoid eggs too when cooking. He’s had these allergies since childhood, but recently his egg allergy is starting to improve. He’s in his mid-twenties now and just last week ate an entire egg before symptoms started. Maybe Victoria’s allergies will grow better over time too!
Hi Sarah, I’m so glad The Savoring Spork is seeing some improvement in his symptoms. Our doctor says that Victoria will grow out of allergies so meanwhile I love to make eggless meals and treats for her to enjoy. Thank you for sharing your experience with egg allergy. {{Hugs}}
Seriously, my mouth is watering! Like your kids, I love, love, love meatballs – and these will be no exception! Beautiful photography, once again, Oriana!
I love meatballs, and egg-less aspect is totally my style! Thanks Oriana, I have to try this soon!!
I cook all the time. Why couldn’t the recipe have said “saltines” verses soda cracker, seriously? It makes me question the veracity of the recipe. But, given the comments, I made them. They are in no way better than my usual, customary Italian meatball, but are great for lighter fare. My husband liked, but didn’t love them. Considering they take one quarter of the time to make (verses my other meatballs), he needs to get over it. Or, he can do the cooking around here
Se ven exquisitas! Me encanta las albondigas! Tengo que probarlas lo mas pronto posible. Gracias por compartirnos estas delicias de recetas. Abrazos! 🙂
Tonight I needed to feed my food allergic child and had limited items in the kitchen. So I Googled “egg free ground turkey meal ideas” and found you! THESE ARE DELICIOUS! The only swap I made was zucchini instead of spinach as that’s all I had. Worked out perfectly. Thank you so much for posting your delicious recipe! I will continue to follow your wonderful recipe ideas!
For the record – my son is allergic to peanuts, tree nuts, eggs, shellfish and sesame. It gets exhausting, especially breakfast ideas, to find safe, good food. Keep the recipes coming! Thank you.
Thanks so much Karen for your feedback! I am glad you like the meatballs. I make this recipe very often. I’m working on some breakfast ideas for my e-book. Food allergies sucks… hang in there mama!!
Hi! I stumbled upon your blog and this entry while searching for allergy friendly meatballs. My LO loooves meatballs and it seems to be the only way I can get food into him lately. I was going to make my own so I could sneak veggies into them. Your’s sound amazing, but my son has a dairy, egg and nut/peanut allergies. Any suggestions as to a replacement for the buttermilk? Thanks!
Hello Bri! You could make your own. Mix 1 cup of non-dairy milk and 1 tablespoon of apple cider vinegar or white vinegar. Let it rest for 5 – 8 min to thicken a little. Hope it helps!! Thanks for stopping by.
Hi Oriana,
I am very excited to try this recipe!!
Just had a quick question- can I use bread crumbs instead of crackers and if so, how much would you suggest?
Thanks!
Hello Melissa – I tried bread crumbs but I didn’t like the texture. The saltines,or soda crackers, will give you very tender, moist meatballs. However, if you decide to use your bread crumbs is like 2 -3 tablespoons.
Made this tonight using fresh spinach, gf crushed pretzels, and vegan cheese. My hubby loved it. Thanks for the recipe.
Hello Allison!! Crushed pretzels sounds like a great variation. I’ll try them next time. Thanks so much for leaving your feedback ????
I made thes, everyone loved them. Thank you !
Hello Sofia! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂