Turkey Meatballs with Oatmeal and Spinach

Vicki H


Hi, I picked this up on a website somewhere and tweeked it a little.

It is "calorie friendly" and low colesterol.

Its very good with or without pasta. Just a loaf of your favorite crusty bread would satisfy!

With any left-overs - try smashing the meatballs and spreading them on a pizza before baking! Its really good!

Hope you like it. We sure do.

★★★★★ 1 vote
20 Min
45 Min


1/2 c
old fashion or instant oatmeal (uncooked)
1/4 c
plain greek yogurt
1/4 c
1 c
fresh chopped spinach
1/4 c
fresh chopped basil or 1 tsp dried basil leaves
1/4 c
grated romano cheese ( or similar)
1 lb
ground turkey
3 clove
garlic - minced (divided in half)
1 tsp
salt and pepper
1 tsp
olive oil or olive oil spray
1 - 28 oz can(s)
diced tomatoes (w/ italian seasonings)
1/2 c
dry red wine
8 oz
pasta of choice


1Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, grated cheese, egg , "half" the garlic, salt and pepper, and stir. Add turkey and mix until well combined.
2Form into 2-inch meatballs (about 28). Coat a large, oven-safe, 12" sauté pan, casserole dish, or stockpot with olive oil/spray.

Add meatballs -- bake uncovered on bottom rack, until they begin to brown, about 15 minutes. Turn and bake 10 minutes more.
3Add remaining garlic, undrained tomatoes, and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 25 minutes. (The sauce is not very thick, but its a nice sauce - add a tsp. tomato paste if you want thicker sauce.)

Serve immediately with pasta and extra grated cheese. YUM!

About this Recipe

Course/Dish: Turkey
Regional Style: Italian
Other Tags: Quick & Easy, Healthy