Baked Spinach and Mozzarella Stuffed Turkey Meatballs

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Baked Turkey Meatballs Stuffed With Spinach and Mozzarella Cheese With Options For Low FODMAP and Gluten Free Dietary Needs

These meatballs are sure to become a new staple in my house! They were so simple to make and the prep time was minimal, plus they're so versatile! I served them with chickpea pasta, but I made sure to store some separately so I could add them to salad, grain bowls and spaghetti squash throughout the week. These meatballs contain breadcrumbs and certain spices that are often eliminated on the low FODMAP diet (for those following this diet), but I provided a few simple swaps below for those who would like to make this recipe suitable for different dietary needs. I hope you enjoy them!

Ingredients (yields about 20 meatballs)

16 oz lean ground turkey meat (I used Nature's Rancher 94% lean turkey meat)

1 egg, raw, scrambled

1/4 C breadcrumbs, unseasoned (I used 365 brand whole wheat breadcrumbs)

1 1/2 C baby spinach

3/4 C shredded mozzarella cheese

1/2 tsp salt

1/2 tsp garlic power

1/2 tsp onion powder

1/2 tsp oregano

1/4 tsp ground black pepper

Nonstick cooking spray

*To make this dish gluten free: swap the breadcrumbs for gluten free breadcrumbs.

**To make this dish low FODMAP: use suitable gluten free breadcrumbs and omit onion powder and garlic powder. I promise that these meatballs still have plenty of flavor without the onion/garlic powder! If you want to add garlic flavor to your dish, I recommend serving the meatballs with a suitable GF pasta and adding garlic infused oil.

Directions:

1. Preheat oven to 375 degrees Fahrenheit and spray a large baking pan with nonstick spray.

2. Add turkey, breadcrumbs, spinach, mozzarella cheese, egg and spices to a large mixing bowl. Using your hands, combine all ingredients by kneading the meat with the other ingredients.

3. Form meatballs by rolling the mixture in your hands in small amounts. The meatballs should be about 1 1/2 inches in diameter and the recipe should yield about 20 meatballs. Place each meatball on the baking pan and then bake in oven for about 15-20 minutes, until cooked through (the turkey should reach an internal temperature of at least 165 degrees Fahrenheit).

4. Add to your favorite pasta or sauce and enjoy!

*When stored in the fridge in an airtight container, the turkey meatballs should last for about 3-4 days.

I served my baked spinach and mozzarella stuffed meatballs with chickpea pasta and veggies!

Nutritional Analysis Per Serving (1 serving = about 5 meatballs):

Calories 248 calories, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 138 mg, Carbohydrates 5 g, Fiber 1 g, Protein 28 g, Sodium 486 mg, Calcium 142 mg

* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.

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