17 Easy Ground Turkey and Spinach Recipes – Happy Muncher (2024)

Are you looking for some easy ground turkey and spinach recipes?

I have 17 of them for you!

From meatballs to enchiladas, these recipes are perfect for a busy weeknight.

And since they all use ground turkey, they are lower in fat and calories than their ground beef counterparts.

So if you are looking for some healthy and delicious ground turkey recipes with spinach, you have come to the right place!

Read Also: The 37 BEST Spinach Recipes

17 Easy Ground Turkey and Spinach Recipes

You can do some real magic with turkey and spinach.

The two ingredients come together to create dishes that are hearty and healthy, flavorful and filling.

And the best part is that they’re easy to make.

Here are 17 of the best ground turkey and spinach recipes:

Goat Cheese and Spinach Turkey Burgers

In this recipe, the goat cheese adds a creamy flavor to what can sometimes be a bland turkey burger.

The spinach gives the burger a slight crunch and a pop of color.

I like to make my burgers on the stovetop in a cast iron skillet.

I find that this helps to really seal in the juices of the burger and prevents it from drying out.

I also think that it gives the burger a nice char that you don’t always get from grilling.

If you are looking for a substitution for the goat cheese, you could use cream cheese or even feta cheese.

I would not recommend using a strong flavored cheese like blue cheese, as it can be too overwhelming.

As far as adding more flavor to this recipe, I would suggest adding some garlic powder, onion powder, and black pepper to the meat before cooking.

This will help to add some depth of flavor to the burger.

Another great way to add flavor is by topping the burger with caramelized onions or sautéed mushrooms.

Ground Turkey Breakfast Scramble

I’m trying to get more protein into my mornings, and this ground turkey breakfast scramble is a great way to do that.

I like to add a lot of spinach because it wilts down and you barely even taste it, but it adds a ton of nutrients.

You could substitute in any other leafy green, but I think spinach works the best.

I also like to add some garlic powder and onion powder for flavor, but you could also use fresh minced garlic and onion.

If you want some more brightness, you could add some lemon juice too.

1. Start by heating up some olive oil in a pan over medium heat.
2. Add in your ground turkey and cook until browned, breaking it up as you cook.
3. Then, add in your spinach and cook until wilted.
4. Finally, whisk your eggs and pour them into the pan.
5. Scramble everything together until the eggs are cooked to your liking.
6. Season with salt and pepper to taste and enjoy!

Egg, Turkey, and Cheese Wrap

I prefer using my biggest skillet to make these so that I can fit more than one at a time.

1. I put some cooking spray in the skillet and begin to cook the ground turkey on medium-high heat.
2. Once the turkey is brown, I add in a bag of spinach leaves.
3. I let those cook until they’re wilted down, and then I season the whole mixture with some garlic powder, onion powder, and black pepper.
4. Take it off the heat.
5. Now it’s time to start constructing your wraps! Get a flour tortilla and put some of the turkey mixture in the middle.
6. Add a few shredded mozzarella cheese shreds on top (I use about 1/4 cup for each wrap).
7. Roll it up, tucking in the sides as you go.
8. Now that your wraps are all rolled up, it’s time to fry them. In the same skillet you used to cook the turkey, add a little bit of oil (just enough to coat the bottom) and place your wraps seam-side down.
9. Fry on each side until golden brown and crispy.
10. Serve hot!

If you want, you can serve these with some ranch dressing or hot sauce on the side.

Turkey Spinach Baked Meatballs Recipe

These healthy baked turkey spinach meatballs are so flavorful and easy to make!

Packed with spinach and parmesan, they make a great appetizer or main dish.

I love this recipe because it is so versatile.

You can use any type of ground meat you like – turkey, chicken, beef, lamb, etc.

I’ve even made them with pork and they were delicious!

The spinach and Parmesan add great flavor and nutrition, but you could easily substitute other herbs or cheeses.

For example, you could use basil and mozzarella or cilantro and pepper jack.

Another great thing about these meatballs is that they are baked, not fried.

That means they are healthier than most meatballs recipes out there.

However, you could certainly fry them if you prefer.

Just be sure to cook them until they are browned all over and cooked through.

To add even more flavor to these meatballs, I like to serve them with a simple tomato sauce.

You could also serve them with a dipping sauce or your favorite marinara sauce.

Turkey Sweet Potato Egg Bake

You won’t want to have your breakfast any other way once you try this delicious Turkey Sweet Potato Egg Bake!

This dish has everything you need to start your day off right – protein from the turkey, veggies from the spinach, and a complex carb from the sweet potato.

Plus, it’s super easy to make ahead of time so you can just pop it in the oven and enjoy a hot breakfast without any hassle in the morning.

I like to make this recipe with ground turkey because it’s leaner than other meats like sausage or bacon, but you could definitely substitute those in if you prefer.

If you want to add even more veggies, feel free to throw in some diced onion or bell pepper.

For extra flavor, I like to top my egg bake with a little sriracha sauce.

However, you could also use your favorite hot sauce or just leave it off altogether if you don’t like things too spicy.

Here’s what you’ll need:

• 1 pound ground turkey
• 2 cups spinach
• 12 eggs
• 1 teaspoon garlic powder
• Sriracha sauce (optional)
• 1 sweet potato, diced

Directions:

1. Preheat your oven to 350 degrees.
2. In a large skillet, cook the ground turkey over medium heat until it’s browned.
3. Add the spinach and cook until wilted.
4. Drain any excess liquid and transfer the mixture to a baking dish.
5. In a bowl, whisk together the eggs and garlic powder.
6. Pour the eggs over the turkey and spinach mixture, and stir everything together until it’s evenly distributed.
7. Top with sriracha sauce if desired.
8. Bake for 25-30 minutes, or until the eggs are firm and set.
9. Serve hot and enjoy!

Easy Whole30 Breakfast Casserole

Packed with protein and nourishing ingredients, this easy Whole30 breakfast casserole is the perfect dish to fuel your day.

I love using ground turkey in this recipe, but you could also use chicken or pork.

If you’re not a fan of spinach, you could use kale or Swiss chard.

And for an extra boost of flavor, add in some diced onions and garlic.

One of the best things about this casserole is that it’s so versatile.

You can easily swap out the ingredients to use whatever you have on hand.

For example, if you don’t have mushrooms, you could use zucchini or squash.

Or if you want a little more heat, add in some diced jalapeños or red pepper flakes.

Whether you’re meal prepping for the week or looking for a hearty weekend breakfast, this casserole is sure to please.

Serve it with a side of fruit or a simple salad and enjoy!

Spinach Breakfast Egg Muffins with Artichokes

Low-carb, gluten-free, whole30 compliant and under 100 calories, these spinach and egg breakfast muffins are perfect for on-the-go mornings!

And they’re so easy to make ahead – simply pop them in the fridge or freezer and reheat when you’re ready to eat.

I like to make a big batch at the beginning of the week and then just grab one (or two) as I’m heading out the door.

They’re also great for meal prep – double or triple the recipe and you’ll have breakfast (or lunch) sorted for days!

Here are my best tips for making these muffins:

• Preheat your oven before adding the batter to the cups. This will help ensure that they cook evenly.
• Use a silicone muffin tray for easy removal – no sticking!
• If you find that your egg muffins are getting a little dry, simply add a splash of milk before baking. This will help to keep them moist.
• For extra flavor, try adding some shredded cheese or diced ham to the mixture.
• These muffins can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. Simply reheat in the microwave when you’re ready to eat.

That’s it!

Just 5 simple ingredients and you’ve got breakfast (or lunch) sorted for the week ahead.

Enjoy!

Turkey Couscous Meatloaf

In this ground turkey and spinach recipe, healthy couscous grains along with diced tomatoes form the base for a moist and flavorful meatloaf.

See Also: Turkey Meatloaf without Breadcrumbs

You’ll love how simple it is to prepare, too. Just combine all of the ingredients and shape into a loaf before baking.

I used 93% lean ground turkey in this recipe for its lower fat content, but you could also use ground chicken or beef.

If you’re looking for a vegetarian option, you could substitute the meat with an additional cup of cooked couscous.

For more flavor, I like to add a bit of seasoned pepper to the couscous mixture.

You could also use garlic powder, onion powder, or your favorite herbs.

If you want a bit of sweetness in your meatloaf, add a tablespoon of honey or brown sugar.

While this recipe calls for canned diced tomatoes, you could also use fresh diced tomatoes or tomato sauce.

And if you don’t have spinach on hand, feel free to use frozen chopped spinach or kale.

Paleo Breakfast Meatballs

These protein and veggie packed Paleo breakfast meatballs are the perfect make-ahead breakfast!

They’re easy to make, freeze well, and can be reheated in just a few minutes.

I like to make a big batch on the weekend and then grab them for a quick and healthy breakfast during the week.

My best tips for this recipe:

• If you’re not strictly paleo, feel free to sub in ground beef or pork for the turkey.
• For more flavor, add some finely diced onion to the mix.
• These meatballs can be baked, but I prefer to cook them in a little olive oil on the stove. This helps to keep them nice and moist.
• Serve with some paleo friendly ketchup or hot sauce on top.

Substitutes you can make:

• If you don’t have sage on hand, substitutions like rosemary or thyme will work just as well.
• Bell peppers can be swapped out for any other type of veggie you have on hand, such as shredded carrots or zucchini.

Turkey Stuffed Peppers

This recipe is full of ground turkey, brown rice, salsa, cheese and extra veggies – so it’s not only delicious, but also fairly healthy and filling!

It’s perfect for a weeknight meal when you want something tasty, but don’t want to spend hours in the kitchen.

Here are a few of my best tips to make these turkey stuffed peppers even better:

• To add more flavor to the filling, try sautéing the ground turkey with Onion, garlic, and a bit of salt and pepper before adding it to the mix.
• Substitute different types of cheese in the filling for more variety – I’ve used both cheddar and mozzarella with great results.
• Get creative with your choice of salsa – I love using a tomatillo salsa for extra flavor, but you could also use a traditional red salsa or even a green salsa.
• Finally, don’t forget the toppings! A dollop of sour cream or plain yogurt is always delicious, as is some chopped fresh cilantro.

Turkey Burgers With Roasted Peppers And Spinach

It’s hard to say no to a juicy turkey burger, especially when they’re smothered in roasted peppers, spinach, and melty mozzarella cheese.

This is definitely a burger worth sink your teeth into!

For the best flavor, I recommend using ground dark meat turkey.

It has a richer flavor than ground white meat turkey, and it will also help to keep the burgers moist as they cook.

If you can’t find dark meat turkey, you can always use ground chicken.

Breading the burgers before cooking them is optional, but it does help to create a crispy exterior.

Additionally, covering the pan with foil while the burgers cook will help to steam them, making them extra juicy.

I like to serve these burgers on whole wheat buns with plenty of roasted peppers, spinach, and a dollop of dijon mustard.

However, you could also serve them on a bed of greens or wrapped in lettuce leaves for a low-carb option.

Instant Pot Spaghetti and Meat Sauce

Spaghetti in one pot, made in about 45 minutes sort of seems like magic.

But it’s Instant Pot Spaghetti and Meat Sauce is definitely doable, and definitely delicious.

Here are my best tips to make this recipe even better:

• substitute ground beef for ground turkey to add more flavor
• add garlic to the onion when sautéing for more flavor
• use a higher quality pasta sauce for a richer flavor
• add kalamata olives or sun-dried tomatoes for more depth of flavor
• top with freshly grated Parmesan cheese and basil leaves

Turkey & Spinach Bolognese

My ultimate comfort food, Bolognese sauce is hearty, filling, and so satisfying on a cold winter day.

This Turkey & Spinach Bolognese is a healthier take on the classic dish, and just as delicious.

Ground turkey is used in place of beef, and spinach is added for extra nutrients.

I also like to add a bit of Parmesan cheese to my Bolognese sauce for extra flavor.

Here are my best tips for this recipe:

• When browning the ground turkey, make sure to use a bit of oil in the pan. This will help prevent the meat from sticking to the pan and also help it to brown evenly.
• If you find that your Bolognese sauce is looking a bit dry, you can add a bit of water or chicken broth to thin it out.
• For extra flavor, try adding a splash of red wine to the sauce while it’s simmering.
• I like to serve my Bolognese sauce over spaghetti noodles, but any type of pasta will work. Just be sure to cook the pasta according to package directions before adding it to the sauce.
• Garnish the finished dish with some fresh parsley and Parmesan cheese. Serve immediately. Enjoy!

Lasagna Roll Ups

All the great flavors of lasagna, but less mess, and definitely more fun to eat!

These lasagna roll-ups are filled with a flavorful mixture of ground turkey, spinach, and ricotta, then rolled up in lasagna noodles.

They’re baked in marinara sauce and topped with mozzarella and Italian seasoning.

One of the best things about this recipe is that it’s very versatile.

You can use any type of ground meat you like, or even leave out the meat altogether and just load them up with veggies.

I also love that you can make them ahead of time and freeze them for a quick and easy meal later on.

Here are a few tips for making the perfect lasagna roll-ups:

• Cook the lasagna noodles according to package instructions, then rinse with cold water to stop them from cooking further. This will make them much easier to work with and less likely to tear when you’re rolling them up.
• If you’re using frozen spinach, make sure to squeeze out as much water as possible before adding it to the filling mixture. Otherwise, your roll-ups will be too wet.
• I like to use a small scoop or spoon to help me measure out the filling and get it rolled up quickly. This is especially helpful if you’re making a large batch.
• When you’re rolling up the lasagna roll-ups, tuck the ends under so they don’t unravel while baking.
• Be generous with the cheese! cheesy goodness is always a good idea
• These lasagna roll-ups are best served fresh, but leftovers can be stored in an airtight container in the fridge for a few days or in the freezer for up to 3 months.

These lasagna roll-ups are a fun and easy way to enjoy all the great flavors of lasagna without all the mess! And they make a great meal prep or freezer-friendly meal for busy weeknights.

Super Simple Stuffed Delicata Squash

Roasted delicata squash brimming with lean turkey, nutritious spinach and sweet onions makes for one seriously tasty, yet health-packed fall dish!

And it’s so dang easy to make.

All you need is a little help from your trusty sheet pan and about 30 minutes on your hands.

Here are my best tips for making this recipe:

• Preheat your oven: This step is key to ensuring evenly roasted squash. No one wants half-cooked, half-burnt squash. So, make sure your oven is nice and hot before getting started.
• Season your squash: I like to season my squash with a little garlic powder, onion powder and smoked paprika. This gives the squash a nice depth of flavor that really complements the other ingredients.
• Use lean ground turkey: I always use lean ground turkey in my stuffed squash recipes. It’s a great source of protein and has a relatively mild flavor, so it doesn’t overpower the other ingredients.
• Add some canned tomatoes: I like to add a little bit of canned tomato to my stuffing mixture. It adds a touch of acidity and sweetness that really rounds out the flavors.
• Don’t forget the spinach: The spinach not only adds a boost of nutrients, but it also helps to keep the stuffing mixture moist. No one wants dry, crumbly stuffing.
• Top with shredded cheese: I always top my stuffed squash with a little bit of shredded cheese. I like to use sharp cheddar or Gruyere, but you can use whatever you have on hand. The cheese adds a touch of creaminess and helps to bind the stuffing together.
• Let it rest: Once you’ve stuffed your squash, let it rest for a few minutes before serving. This allows the flavors to meld together and the cheese to melt.
• Serve with a green salad: I like to serve my stuffed squash with a simple green salad. The acidity of the vinegar in the dressing really helps to cut through the richness of the dish.

White Keto Lasagna

Layers of alfredo sauce, browned meat, spinach, and cheese, what’s not to love about this White Keto Lasagna recipe?

It’s the perfect comfort food for those cold winter nights or lazy Sundays.

Here are my best tips for this recipe:

• Be sure to brown the ground turkey before adding it to the lasagna. This will not only cook the meat but also remove any excess moisture so the lasagna isn’t watery.
• I like to use frozen spinach for this recipe because it’s already wilted and doesn’t require any extra prep. If you’re using fresh spinach, be sure to cook it down before adding it to the lasagna.
• Alfredo sauce can be pretty bland, so I like to add some extra garlic and onion to my sauce. This really kicks up the flavor and makes it more delicious.
• I always use mozzarella cheese in my lasagna because it’s nice and creamy. However, you could also use cheddar, Parmesan, or even a mix of all three.

Here are some substitutes you can make:

• If you don’t have ground turkey, you could also use ground beef or ground chicken.
• If you don’t have Alfredo sauce, you could also use marinara sauce or a cream sauce.
• If you don’t have mozzarella cheese, you could also use cheddar, Parmesan, or even a mix of all three.

Here are some tips on how to add more flavor:

• Add some extra garlic and onion to the Alfredo sauce.
• Use a mix of different cheeses in the lasagna.
• Top the lasagna with some freshly chopped parsley or basil.

Turkey Sausage Mini Frittatas

These frittatas are an easy, lighter, dairy-free, gluten-free and low-carb way to enjoy a delicious and healthy breakfast any day of the week!

My best tips for this recipe are as follows:

• When cooking the ground turkey, be sure to cook it until it is no longer pink and is cooked through.
• I like to add a little bit of garlic when cooking the ground turkey for extra flavor.
• If you want a little bit of a kick, you can add more chili flake to the recipe.
• I like to substitute the spinach for kale in this recipe. I think it pairs well with the ground turkey and gives the frittatas a little bit of a different flavor.
• If you want to add more flavor to the frittatas, you can top them with some shredded cheese of your choice before baking them.
• These frittatas can be stored in the refrigerator for up to a week, so they make for a great meal prep breakfast option!

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