Smoked Spinach Ricotta Turkey Meatballs
Smoked spinach ricotta turkey meatballs… an easy and healthy recipe for the smoker or pellet grill!
You could enjoy these with some marinara sauce and cheese, as part of spaghetti and meatballs, or make them smaller for an appetizer that would feed a crowd.
And if you would rather use ground chicken you can certainly do that.
How to make smoked spinach ricotta turkey meatballs
First set a skillet over medium heat and add some olive oil.
Then a diced onion, and cook that for a few minutes.
And a heaping pile of fresh spinach, kosher salt, pepper, and crushed red pepper flakes.
After a few minutes in the skillet the spinach will wilt down to almost nothing.
As the spinach and onion mixture cools, start assembling your other ingredients for the meatballs.
A pound of ground turkey, ricotta cheese, some bread crumbs, an egg, garlic, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
Once the spinach is cool add that in as well.
If you are wanting to make this low carb or keto friendly just use low carb bread crumbs.
Mix together with your hands and form into 8 meatballs.
Or make them smaller if you are serving these as more of an appetizer.
Heat your smoker or pellet grill to 250 degrees.
Then place the meatballs right onto the grill grates for about 1 1/2 hours.
Just make sure smoked spinach ricotta turkey meatballs have an internal temperature of 165 degrees đŸ™‚
I served these as dinner with some marinara sauce and melted mozzarella cheese over top.
And of course some slices of garlic bread to make a perfect complete meal.
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If you like Smoked Spinach Ricotta Turkey Meatballs, you might also like these recipes…
Traeger Cheesy Meatball Flatbreads
Traeger Sesame Ginger Meatballs
I served these on little slider buns with slaw and Yum Yum sauce!
And Traeger Smoked Veggie Manicotti Recipe
Such an incredible vegetarian dinner that is exploding with flavor!
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Smoked Spinach Ricotta Turkey Meatballs
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 5 to 6 ounces chopped, fresh spinach
- kosher salt, pepper, crushed red pepper flakes, Italian seasoning
- 1 pound ground turkey (or ground chicken)
- 1/2 cup breadcrumbs
- 5 to 6 cloves garlic minced
- 1 egg
- 3/4 cup ricotta cheese
- Optional: marinara sauce, mozzarella cheese, pasta, garlic bread
Instructions
- Set a small skillet over medium heat and add the olive oil and diced onion. Cook 3 to 4 minutes. Add the chopped spinach, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning. Cook 3 to 4 more minutes stirring a few times.
- While the spinach cools, put the turkey, bread crumbs, garlic, egg, ricotta cheese, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning in a bowl. Once the spinach is slightly cool add it to the bowl.
- Mix together with your hands until evenly combined. Roll 8 meatballs with your hands and place on a tray.
- Preheat the smoker or pellet grill to 250 degrees. Place the meatballs on the grill grate. I had the best luck just using my hands to carefully transfer them from the tray to the grill.
- Cook at 250 degrees for about 1 1/2 hours or until the internal temperature is 165 degrees.
- Serve with marinara sauce, mozzarella cheese, pasta, and/or garlic bread if desired.
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