Turkey Meatballs

For meatballs, turkey wins over chicken because it holds its shape better.

Did you know that ground turkey can be fattier than ground sirloin? So go with 93 percent lean. That's still enough fat to make it moist!

Total Time:
Level: Easy
Serves: 4


  • 1/2 c. finely chopped onion
  • 1 garlic clove, grated
  • 1 tbsp. ketchup
  • 1/2 c. quick-cooking oats
  • 2 large eggs, lightly beaten
  • 1 (8-10 oz) bag frozen loose spinach, thawed, squeezed dry, roughly chopped
  • 1/2 tsp. salt
  • 1 tbsp. rosemary, chopped
  • 1 lb. ground turkey (93% lean)
  • 1 tbsp. olive oil
  • 1 (25-oz) jar marinara sauce (no sugar added)
  • 8 oz. whole-grain spaghetti, cooked, for serving
  • grated Parmesan cheese for serving
  • pepper


  1. Mix onion, garlic, ketchup, oats, eggs, spinach, salt, pep per to taste, and rosemary in a medium bowl. Add turkey and stir well with a fork to combine thoroughly.
  2. Divide the mixture into 12 balls using wet hands. Chill on a foil- lined tray until firm, 30 min.
  3. Heat oil in a large skillet over medium heat. Add meatballs; cook, turning occasionally, until all sides are brown, about 8 min. Add sauce, turning meatballs gently. Reduce heat to medium low; simmer, turning meatballs occasionally, until cooked through, 15 to 20 min longer.
  4. Serve over hot pasta and sprinkle with Parmesan cheese

621 cal, 20 g fat (5 g saturated), 42 g protein, 72 g carb, 12 g sugar, 12 g fiber, 996 g sodium per serving.

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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