Turkey and Spinach Rice Balls

Soft, sticky rice balls packed with finely minced turkey and tender chopped spinach. Each bite-sized ball holds together beautifully for little hands, while staying gentle on developing gums. The turkey adds protein and iron, the spinach brings folate and vitamins, and the sticky rice gives a naturally sweet, cohesive texture that requires minimal chewing. These freeze well and reheat perfectly, making them brilliant for meal prep or busy mornings.

By TasteBuds

Recipe details

Yield
4 toddlers (about 16 balls)
Prep time
20 minutes
Cook time
30 minutes
Total time
50 minutes

Ingredients

  • 1 cup sushi rice (short-grain white rice), rinsed until water runs clear
  • 1¼ cups water (for cooking rice)
  • 6 oz ground turkey (preferably dark meat for moisture)
  • 2 cups fresh spinach, packed, roughly chopped
  • 1 tsp olive oil (for cooking turkey)
  • ¼ tsp garlic powder (optional, gentle flavor)

Instructions

  1. Rinse 1 cup sushi rice (200 g) in a fine-mesh strainer under cold running water, swirling gently, until the water runs clear. This removes excess starch and helps the rice cook up sticky.
  2. Combine the rinsed rice and 1¼ cups water (300 ml) in a medium pot. Bring to a boil over high heat, uncovered.
  3. Once boiling, reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  4. While the rice simmers, heat 1 tsp olive oil (5 ml) in a large skillet over medium heat.
  5. Add 6 oz ground turkey (170 g) to the hot skillet, breaking it up with a wooden spoon or spatula into very fine crumbles.
  6. Cook the turkey, stirring frequently, until no pink remains and the meat is fully cooked through, about 5 minutes. The pieces should be tiny and uniform.
  7. Sprinkle ¼ tsp garlic powder (if using) over the cooked turkey and stir to distribute evenly.
  8. Add 2 cups chopped fresh spinach (60 g) to the skillet with the turkey. Stir constantly until the spinach wilts completely and any excess moisture cooks off, about 2 minutes. The mixture should look fairly dry.
  9. Transfer the turkey-spinach mixture to a large mixing bowl and let it cool slightly while the rice finishes.
  10. After the rice has simmered for 15 minutes, remove the pot from the heat and let it stand, still covered, for 5 minutes to steam and finish cooking.
  11. Fluff the rice gently with a fork, then add it to the bowl with the turkey-spinach mixture. Stir everything together until evenly combined. The rice should be sticky and the turkey and spinach distributed throughout.
  12. Let the mixture cool until it's warm but safe to handle, about 5 minutes.
  13. Fill a small bowl with cool water. Wet your hands lightly, scoop about 2 tablespoons of the rice mixture, and roll it between your palms to form a compact ball roughly the size of a walnut. Re-wet your hands as needed to prevent sticking.
  14. Place each finished ball on a parchment-lined baking sheet. Repeat until all the mixture is used, making about 16 balls total.
  15. Serve the rice balls warm or at room temperature. They hold their shape beautifully and are perfect for little fingers to grab.