turkey meatballs

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Turkey Meatballs

By , from the Zanne Miller collection
Yield 3 doz. meatballs


Used in Italian Wedding Soup, these meatballs are easy to make ahead and freeze.


2 garlic cloves, minced
cup finely chopped onion
½ cup finely chopped spinach
1 lb. ground turkey (breasts and thighs together, if available)
¼ cup pesto sauce (store-bought is fine)
¼ cup freshly grated Parmesan (optional)
½ cup breadcrumbs (optional)


  1. Mix all the ingredients together. Form into walnut-sized meatballs, place on ungreased baking sheets, and bake in a 350-degree oven for 15 minutes. Remove from the oven when done and add to the simmering soup.


Culinate editor’s notes: You can use a food processor to mix all the ingredients together. Just be careful to use the pulse button, so you don’t wind up overmixing the meat into mush.

Related article: Chicken soup, eight ways

blueberry cake

This content is from the Zanne Miller collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice