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One-Pan Turkey Meatballs in tomato sauce with wilted spinach, Parmesan, and fresh basil in a cast iron skillet

One-Pan Turkey Meatballs

Juicy One-Pan Turkey Meatballs browned and simmered in a garlicky crushed tomato sauce, finished with wilted spinach and Parmesan. Gluten-free, high-protein, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 360
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb 93% lean ground turkey 450 g
  • 1/3 cup almond flour or panko 35 g
  • 1/4 cup grated Parmesan 20 g, plus more for serving
  • 1 large egg
  • 1/4 small yellow onion grated with its juice
  • 3 garlic cloves grated
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt 1/4 tsp black pepper
Sauce
  • 1 tbsp extra virgin olive oil
  • Remaining yellow onion finely diced; about 1/2 cup
  • 2 garlic cloves thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 can crushed tomatoes 28 oz / 794 g
  • 1 tsp dried basil 1/2 tsp kosher salt
  • 4 packed cups (115 g) baby spinach
  • Fresh basil for serving

Method
 

  1. Mix: Stir the almond flour, Parmesan, egg, grated onion, garlic, parsley, oregano, salt, and pepper together, then gently mix in the turkey. Roll into about 20 meatballs with wet hands.
  2. Brown: Brown the meatballs in hot olive oil in a 12-inch skillet, 5 to 6 minutes. Transfer to a plate.
  3. Simmer: Cook the diced onion 3 to 4 minutes, add garlic and pepper flakes, then the tomatoes, basil, and salt. Return the meatballs, cover, and simmer 12 to 15 minutes, to 165°F (74°C).
  4. Finish: Fold in the spinach until wilted, then top with Parmesan, basil, and a drizzle of olive oil.

Notes

  • Use 93% lean turkey. 99% lean makes dry, crumbly meatballs.
  • Ground chicken works the same way, with the same cook times.
  • Make sure your skillet is at least 12 inches. A crowded pan steams the meatballs instead of browning them.
Kitchen Shortcut: Use a 1 1/2-tablespoon cookie scoop to portion the meatballs. They come out even, so they cook at the same pace, and your hands stay cleaner.
Pro-Chef Tip: Toss a Parmesan rind into the sauce while it simmers, then fish it out before serving. It adds a deep, savory flavor for free.
Nutrition is an estimate Per Serving, About 5 Meatballs with Sauce.