Why You’ll Love This Recipe
Creamy Spinach Turkey Meatballs are a delicious and nutritious twist on traditional meatballs. Made with lean ground turkey and packed with fresh spinach, these meatballs are tender, juicy, and flavorful. The creamy sauce adds a rich, comforting element that complements the savory meatballs perfectly. This dish is easy to prepare, family-friendly, and ideal for meal prep or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground turkey
- Fresh spinach (chopped)
- Onion (finely diced)
- Garlic (minced)
- Egg
- Breadcrumbs
- Parmesan cheese (grated)
- Salt
- Black pepper
- Olive oil
- Chicken broth
- Heavy cream
- Cream cheese
- Lemon juice
- Red pepper flakes (optional)
- Fresh parsley (chopped, for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground turkey, chopped spinach, onion, garlic, egg, breadcrumbs, Parmesan cheese, salt, and black pepper. Mix until just combined.
- Form the mixture into meatballs, about 1-1.5 inches in diameter.
- Heat olive oil in an oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the meatballs are cooked through.
- While the meatballs are baking, prepare the creamy sauce. In a separate pan, combine chicken broth, heavy cream, cream cheese, lemon juice, and red pepper flakes (if using). Cook over medium heat, stirring until the sauce is smooth and slightly thickened.
- Remove the meatballs from the oven and pour the creamy sauce over them.
- Garnish with chopped fresh parsley and serve warm.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Dairy-Free Option: Use coconut cream and dairy-free Parmesan for a lactose-free version.
- Low-Carb: Substitute breadcrumbs with almond flour or crushed pork rinds.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce to the sauce.
- Herb Infusion: Add fresh basil, thyme, or dill for extra flavor.
- Mushroom Addition: Incorporate sautéed mushrooms into the sauce for an earthy taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of broth if needed. Alternatively, microwave on medium power in 30-second intervals.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before adding to the meat mixture.
How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate the uncooked meatballs up to a day in advance or freeze them for longer storage.
Is it possible to bake the meatballs instead of pan-frying?
Yes, you can bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through.
What can I serve with creamy spinach turkey meatballs?
They pair well with rice, pasta, mashed potatoes, or a side of roasted vegetables.
Can I use ground chicken instead of turkey?
Yes, ground chicken is a great substitute and works well in this recipe.
How do I prevent the meatballs from falling apart?
Ensure the mixture has enough binding agents like egg and breadcrumbs, and avoid overmixing.
Can I freeze the cooked meatballs?
Yes, freeze them in a single layer, then transfer to a freezer-safe container for up to 3 months. Reheat before serving.
How can I make the sauce thicker?
Simmer the sauce a bit longer to reduce it, or add a teaspoon of cornstarch mixed with water.
Is this dish suitable for meal prep?
Absolutely! Prepare the meatballs and sauce in advance, store separately, and combine when ready to eat.
Conclusion
Creamy Spinach Turkey Meatballs are a wholesome, flavorful dish that’s easy to make and perfect for any occasion. The combination of juicy turkey, fresh spinach, and a rich, creamy sauce creates a comforting meal that’s sure to become a family favorite. Enjoy it fresh or as part of your weekly meal prep for a delicious, satisfying option anytime
Print
Creamy Spinach Turkey Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
These creamy spinach turkey meatballs are juicy, flavorful, and coated in a rich, creamy sauce. Made with lean ground turkey, fresh spinach, and simple seasonings, they’re a healthy, protein-packed meal perfect for busy weeknights. Serve them over pasta, rice, or with crusty bread to soak up the delicious sauce.
Ingredients
For the Meatballs:
1 lb (450 g) ground turkey
1 cup fresh spinach, finely chopped
1/4 cup breadcrumbs (regular or panko)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/2 small onion, finely diced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Creamy Sauce:
1 tablespoon olive oil or butter
3 cloves garlic, minced
1 cup chicken broth (low-sodium)
1 cup heavy cream (or half-and-half for a lighter version)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup fresh baby spinach (optional, for added greens)
Red pepper flakes (optional, for a bit of heat)
Instructions
- Prepare the meatballs:
- In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, Parmesan, egg, garlic, onion, oregano, basil, salt, and pepper.
- Mix gently until just combined—avoid overmixing to keep the meatballs tender.
- Form the mixture into small meatballs (about 1 to 1.5 inches in diameter).
- Cook the meatballs:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the meatballs in batches, cooking until browned on all sides (about 5-6 minutes). They don’t need to be fully cooked through yet. Remove and set aside.
- Make the creamy sauce:
- In the same skillet, add a bit more oil or butter if needed.
- Sauté the minced garlic until fragrant (about 1 minute).
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan, Italian seasoning, salt, and pepper.
- Bring the sauce to a gentle simmer.
- Combine and finish cooking:
- Return the meatballs to the skillet, spooning some sauce over them.
- Cover and simmer for 8-10 minutes, or until the meatballs are cooked through (internal temp of 165°F/74°C).
- Stir in fresh spinach (if using) until wilted. Adjust seasoning as needed.
- Serve:
- Garnish with extra Parmesan and red pepper flakes if desired.
- Serve over pasta, rice, mashed potatoes, or with crusty bread.
Notes
- Swap ground turkey with ground chicken if preferred.
- For a dairy-free version, use coconut milk and omit Parmesan.
- Add mushrooms or sun-dried tomatoes for extra flavor.
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