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Creamy Spinach Turkey Meatballs

Creamy Spinach Turkey Meatballs That Melt in Your Mouth

This Creamy Spinach Turkey Meatballs recipe is my go-to for a quick yet indulgent dinner packed with protein and drizzled in a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Substitute with ground chicken for a milder taste.
  • 1 lb Ground Chicken Use all turkey or a blend of beef for a richer flavor.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free option.
  • 3 cloves Garlic Fresh garlic can be swapped for powdered garlic if needed.
  • 1 tbsp Italian Seasoning A combination of dried oregano and basil can work.
  • 1 cube Bouillon Cube Use low-sodium broth for a lower sodium option.
  • 1/2 tsp Red Chili Pepper Flakes Adjust the amount based on your spice preference.
For the Sauce
  • 2 tbsp Olive Oil Any vegetable oil can be used as a substitute.
  • 2 tbsp Butter Coconut oil can be used for a dairy-free version.
  • 1 medium Onion Substitute shallots if needed.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be used but will require longer cooking time.
  • 1 cup Vegetable Broth Chicken broth can also be used for added flavor.
  • 1 cup Heavy Cream For a lighter option, consider using whipping cream or cashew cream.
  • 2 cups Baby Spinach Kale or Swiss chard can be substituted if needed.
  • 1/4 cup Fresh Parsley Omit or replace with another herb like basil if necessary.

Equipment

  • Large Bowl
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions for Creamy Spinach Turkey Meatballs
  1. In a large bowl, combine ground turkey, ground chicken, parmesan cheese, minced garlic, Italian seasoning, crushed bouillon cube, and red chili pepper flakes. Use your hands to mix gently until just combined.
  2. Heat olive oil in a large skillet over medium-low heat. Once the oil shimmers, carefully add the meatballs. Cook for 8-10 minutes, turning occasionally, until golden brown.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Then, add diced onion and cook until translucent.
  4. Pour in the vegetable broth, scraping up any bits stuck to the skillet. Let it reduce slightly for about 3-4 minutes.
  5. Reduce heat to low, then stir in heavy cream and let it simmer gently. Taste and adjust seasoning with salt and pepper.
  6. Add fresh baby spinach to the sauce, stirring until it wilts. Gradually mix in more parmesan cheese.
  7. Return the meatballs to the skillet, carefully spooning the creamy spinach sauce over them. Simmer together for an additional 2-3 minutes.

Nutrition

Serving: 3meatballsCalories: 450kcalCarbohydrates: 10gProtein: 32gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 560mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days or freeze for quick meals. For optimal quality, reheat gently.

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