If tropical vacation vibes and cozy family mornings had a baby, this would be it—meatballs that bring the heat, the sweet, and none of the guilt. Featuring the zesty kiss of Island Sunrise, these turkey-spinach meatballs are perfect for brunch, dinner, or eating straight out of the freezer while hiding from your kids in the pantry.
Inspired by the queen of farmhouse cooking herself, Molly Yeh, this recipe got a sun-soaked remix thanks to our bold and beachy Island Sunrise seasoning. We're talking juicy ground turkey, vibrant spinach, melty parm, and a not-so-shy hit of pineapple-habanero flavor. Oh, and did we mention they freeze like a dream? These aren’t your nonna’s meatballs—but she’d probably love them anyway.
Island Sunrise seasoning, to taste (we recommend 2–3 teaspoons)
5 ounces fresh baby spinach, chopped
1/4 cup whole milk
1/2 cup panko breadcrumbs
1 large egg
1 pound ground turkey (93% lean works great)
1/2 cup grated parmesan cheese
Instructions
Preheat the oven Preheat your oven to 425°F and grab an oven-safe skillet.
Sauté the base In the skillet, heat 2 tablespoons of olive oil over medium. Toss in the chopped onion and a pinch of salt, and sauté until soft (about 5–7 minutes). Add garlic and fennel seeds, and stir for 1 minute until your kitchen smells like you know what you’re doing.
Wilt the spinach Add chopped spinach in batches with another pinch of salt, stirring until wilted and vibrant. Take off heat and let it cool slightly—just like you.
Soak the panko In a large bowl, combine milk and panko. Let that soak for a few minutes, then stir in the egg and ground turkey.
Season the turkey Spread the turkey mixture out in the bowl (trust the process), then generously sprinkle in Island Sunrise seasoning and the cooled spinach mixture.
Mix gently Use your hands to mix it all together until just combined—don’t overmix unless you want tough meatballs (and we know you don't).
Roll the balls Roll into 1½ inch balls, about 20–22 total.
Brown the meatballs Wipe out the skillet, return it to medium-high heat, and add a thin layer of olive oil. Working in batches, brown your meatballs on all sides until golden. Add oil as needed between batches.
Bake Once browned, place all meatballs back into the skillet and pop the whole thing into the oven. Bake for 7–10 minutes, or until the internal temp hits 165°F. (Use a thermometer—don’t guess.)
Serve Serve hot over spaghetti, with a salad, on a sandwich, or however your meatball-loving heart desires.
These Island Sunrise Turkey Spinach Meatballs are juicy, spicy, a little sweet, and totally addictive. Whether you’re meal-prepping, feeding a crew, or just craving something tropical-but-hearty, these balls deliver.
Pro Tip
These meatballs freeze beautifully—perfect for meal prep or postpartum fuel.
For extra flavor, drizzle with a little honey or pineapple glaze before serving.
Want it spicier? Add a pinch of chili flakes or more Island Sunrise to the mix.
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If tropical vacation vibes and cozy family mornings had a baby, thi...
Ingredients
2 tablespoons olive oil (plus extra for browning)
1 small yellow onion, finely chopped
Kosher salt (to taste)
2 garlic cloves, finely chopped
1 teaspoon fennel seeds
Island Sunrise seasoning, to taste (we recommend 2–3 teaspoons)
5 ounces fresh baby spinach, chopped
1/4 cup whole milk
1/2 cup panko breadcrumbs
1 large egg
1 pound ground turkey (93% lean works great)
1/2 cup grated parmesan cheese
Instructions
Preheat the oven Preheat your oven to 425°F and grab an oven-safe skillet.
Sauté the base In the skillet, heat 2 tablespoons of olive oil over medium. Toss in the chopped onion and a pinch of salt, and sauté until soft (about 5–7 minutes). Add garlic and fennel seeds, and stir for 1 minute until your kitchen smells like you know what you’re doing.
Wilt the spinach Add chopped spinach in batches with another pinch of salt, stirring until wilted and vibrant. Take off heat and let it cool slightly—just like you.
Soak the panko In a large bowl, combine milk and panko. Let that soak for a few minutes, then stir in the egg and ground turkey.
Season the turkey Spread the turkey mixture out in the bowl (trust the process), then generously sprinkle in Island Sunrise seasoning and the cooled spinach mixture.
Mix gently Use your hands to mix it all together until just combined—don’t overmix unless you want tough meatballs (and we know you don't).
Roll the balls Roll into 1½ inch balls, about 20–22 total.
Brown the meatballs Wipe out the skillet, return it to medium-high heat, and add a thin layer of olive oil. Working in batches, brown your meatballs on all sides until golden. Add oil as needed between batches.
Bake Once browned, place all meatballs back into the skillet and pop the whole thing into the oven. Bake for 7–10 minutes, or until the internal temp hits 165°F. (Use a thermometer—don’t guess.)
Serve Serve hot over spaghetti, with a salad, on a sandwich, or however your meatball-loving heart desires.
These Island Sunrise Turkey Spinach Meatballs are juicy, spicy, a little sweet, and totally addictive. Whether you’re meal-prepping, feeding a crew, or just craving something tropical-but-hearty, these balls deliver.
Pro Tip
These meatballs freeze beautifully—perfect for meal prep or postpartum fuel.
For extra flavor, drizzle with a little honey or pineapple glaze before serving.
Want it spicier? Add a pinch of chili flakes or more Island Sunrise to the mix.
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