Spinach Artichoke Meatballs

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Packed with spinach and artichokes, these turkey meatballs are anything but dry. Spinach Artichoke Meatballs have tons of flavor and can be used with pasta and sauce or for meatball sandwiches.

Spinach Artichoke Meatballs


I bought meat.  I know I know I know; I’m supposed to be using the meat in the freezer.  BUT I wanted meatballs.  Just, for some reason, had a craving for them.  I don’t know why.  Seriously, do any of us really KNOW why we crave what we do?  I know I don’t.  I just crave, then eat.  Isn’t that how it’s supposed to work?


When I lived in Rochester, there was the Spaghetti Warehouse downtown.  Man, they had THE BEST meatballs!  Actually, it was meatball.  Just one GIANT one on your plate.  I mean, it was almost the size of the plate…giant.  And OMG was it fab-ulous!  But that’s not this recipe.  LOL


I honestly don’t know why I thought of these., but I just did.  I guess with the sun-dried tomato ones I made not too long ago, these just seemed like a logical second recipe?  Maybe?


I wanted to use ground turkey and it has a tendency to by dry, so I wanted to make sure they had nice, moist vegetables to blend in with them.  I could have done the traditional carrots, onions, maybe celery, garlic, peppers?  Nah, I thought spinach.  Then well, spinach goes with artichokes.  So, Spinach Artichoke Meatballs!


Granted this really does deserve like an Alfredo sauce to go with them.  I was just being lazy.  However, the tomato basil sauce that I paired with the meatballs didn’t overpower the delicate flavor too much.  I could still taste the chokes and nach.


I don’t know about you, but just simply draining spinach isn’t enough for me.  There’s still too much moisture left.  I have a few old linen tea towels that I use to squeeze the spinach drier.

Spinach Artichoke Meatballs

So here’s the thawed spinach in the old tea towel.  See, it has a rip in it already, so I’m not too afraid of losing it should I say, bust it draining the spinach or have it died with the spinach booth.  Yes, both have happened to me.  Yes.  I have squeezed the towel so tight trying to get out all the juices that I busted the towel.  *snort*This time, I measured the juice.

Spinach Artichoke Meatballs

Yes, folks.  That’s almost 3/4 cup of liquid AFTER draining in a strainer.  So, it does pay to squeeze your spinach after you drain it to get more moisture out.  It can make or break a dish.  Now, I saved this spinach-y goodness and added it to my water for the pasta.

Spinach Artichoke Meatballs

It’s one giant spinach ball!  *snort*I took this and chopped it some more before mixing it with the artichokes, ground turkey (93/7) and three cheese blend.  Preheat oven to 350.

Spinach Artichoke Meatballs
Mix these ingredients together well, but not too much. You don’t want to ground turkey to become too tough or pasty.
Spinach Artichoke Meatballs

Then roll out approximately 30 meatballs about 1 inch in diameter.

Spinach Artichoke Meatballs

Bake at 350 for 20 minutes.  Turn and bake an additional 20 to 25 minutes or until cooked through.


At this point, we took a pan and heated the sauce on medium heat.  We added the meatballs and allowed them to simmer about 15 minutes before serving with the pasta.

Spinach Artichoke Meatballs
They were really yummy, but could have used salt.  This is the Ragu Tomato Basil Light sauce.  It’s my go to for regular marinara type sauces.  it’s very low in fat and has a decent amount of veggies in it.
Spinach Artichoke Meatballs


Spinach Artichoke Meatballs

Spinach Artichoke Meatballs

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Packed with spinach and artichokes, these turkey meatballs are anything but dry. Spinach Artichoke Meatballs have tons of flavor and can be used with pasta and sauce or for meatball sandwiches.


  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 2/3 cup Italian three cheese blend (Romano, Parmesan, Asiago)
  • 20.8 ounces ground turkey (93/7)
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt


  1. Preheat oven to 350.
  2. Combine all ingredients in a medium mixing bowl.
  3. Roll into 1 inch meatballs and bake for 20 minutes. Flip the meatballs and cook an additional 20-25 minutes or until cooked through.
  4. Serve immediately.

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  1. We got to make these today! They were very good (though maybe a little too much salt). My hubby said it was a "keeper" recipe. Just thought I would let you know.

  2. Sometimes you just gotta have meatballs! I so get that and I too have made a special trip to the store to make it happen. I like the addition of spinach and artichoke, these sound delish! Thanks for sharing on Hearth & Soul Hop. 🙂

  3. Wow, that's a lot of liquid! Who knew? Thank you for being all scientific and measuring! I like this flavor combo you have going on. Really nice! Alfredo sauce is still rolling around my brain (I'm a sucker for creamy sauces). Thanks for not using the meat in your freezer. And for linking up!
    Michelle @ Ms. enPlace

  4. These sound delicious! I love spinach and artichokes together, and what a great idea to add those flavors to a meatball! Sounds really good!

  5. Hi, you had inadvertently linked this up with our Tuesday Giveaway Link Up and I wanted to say I am glad you did. While I deleted the link (seeing as it is not a giveaway) I have pinned the recipe(hope that is okay) because this looks really really good. I love spinach (we put spinach in our lasagna), though I never have had artichoke hearts. So this looks like the perfect opportunity to try.
    I invite you to link up to my Kids and a Mom in the Kitchen linky. I'm sure the kids could help with something, we love having them help in the kitchen.
    Have a great day!

  6. I have never had Spinach Artichoke Meatballs…but I TOTALLY plan on making these Christie! These look and sound so good! Pinning! Thank you for linking this great recipe to our very first Inspiration Cafe Link Party!!!

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