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

Units Scale

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)

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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.