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Eggless turkey meat balls in a cast iron skillet
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Eggless Turkey and Spinach Meatballs

These Eggless Turkey and Spinach Meatballs are very juicy, tender and packed full of flavor. They're easy to put together … Dinner in a flash!
Course Main Course
Cuisine Italian
Keyword dinner, easy, eggfree, Eggless, meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 104kcal

Ingredients

  • 2 tablespoons buttermilk
  • 1 slice sandwich bread ( or 5 saltine crackers), crushed into fine crumbs
  • 1/2 cup onion, grated
  • 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 ground turkey (no leaner than 85%)
  • 2 - 3 tablespoons extra-virgin olive oil
  • 1 1/2 - 2 cups jarred marinara sauce
  • 1 tablespoon snipped fresh basil

Instructions

  • In a medium bowl combine buttermilk, crushed bread (or crackers), oinion, oregano, garlic, spinach, salt, pepper, and parmesan. Add ground turkey; mix well. Using fingers, gently mix all the ingredients until thoroughly combined.
  • Form into 1 1/2-inch balls.
  • Heat the oil in heavy large frying pan over medium high heat. Brown the meatballs until browned on all sides, about 5 minutes.
  • Add the marinara sauce. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust sesoning, adding more salt and pepper, if necessary.
  • Serve with mashed potatoes, rice, or pasta.

Notes

When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help to create a moist that holds together.
 
The key to a light, juicy meatball is DON'T OVERMIX! Overworking the mixture can lead to dense meatballs.
 
This recipe can be doubled for larger crowds.
 
To crush the bread/crackers I use a mini food processor. 
 
MAKE-AHEAD: Eggless Meatballs can be shaped and kept covered in the refrigerator up to a day ahead.
 
FREEZE MEATBALLS: 
Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper and then put them in the freezer. Leave them in for 30 - 60 minutes. Then transfer them into a freezer Ziploc bag and store in the freezer for up to 2 months.
Cooked meatballs: prepare the meat mixture, form meatballs, cook them as directed in the recipe. Then, let them cool completely, put in a freezer safe container and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat as needed. You can reheat them in the stovetop, microwave, or oven.
 
Looking for more eggless meatballs recipes? Try these:
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 104kcal | Carbohydrates: 7g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 497mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 6.4mg | Calcium: 64mg | Iron: 1.4mg