This creamy spinach turkey meatball recipe is a delightful combination of juicy turkey meatballs, wholesome spinach, and a rich, velvety sauce. Perfect for dinner or meal prep, this dish is packed with flavor, protein, and a touch of indulgence.
Why You’ll Love This Recipe
- Healthy and Nutritious: Lean turkey and spinach make this a wholesome option.
- Comforting: The creamy sauce adds a rich, satisfying element to the dish.
- Versatile: Pairs beautifully with pasta, rice, or vegetables.
- Easy to Make: Simple steps and readily available ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground turkey
- Fresh spinach (chopped)
- Egg
- Breadcrumbs
- Parmesan cheese (grated)
- Garlic (minced)
- Salt and pepper
For the Creamy Sauce:
- Butter
- Onion (diced)
- Garlic (minced)
- Chicken broth
- Heavy cream
- Parmesan cheese (grated)
- Fresh parsley (chopped, for garnish)
Directions
- Make the Meatballs:
- In a large bowl, combine the ground turkey, spinach, egg, breadcrumbs, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Roll the mixture into evenly sized meatballs.
- Heat a skillet over medium heat, add oil, and cook the meatballs until browned on all sides. Remove and set aside.
- Prepare the Sauce:
- In the same skillet, melt butter and sauté onions until softened.
- Add garlic and cook until fragrant.
- Stir in chicken broth and bring to a simmer.
- Reduce heat and add heavy cream, stirring until combined.
- Mix in Parmesan cheese and let the sauce thicken slightly.
- Combine:
- Return the meatballs to the skillet, spooning sauce over them.
- Simmer for a few minutes to allow the flavors to meld and the meatballs to cook through.
- Serve:
- Garnish with fresh parsley and serve over pasta, rice, or steamed vegetables.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Variations
- Low-Carb Option: Use almond flour or omit breadcrumbs for a keto-friendly version.
- Add Veggies: Mix in grated zucchini or carrots for added nutrients.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce.
- Dairy-Free: Substitute the heavy cream and Parmesan with coconut milk and nutritional yeast.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
- Freezing: Freeze the cooked meatballs and sauce separately for up to 2 months. Thaw in the fridge before reheating.
FAQs
1. Can I use frozen spinach?
Yes, just thaw and drain it thoroughly before mixing it into the meatballs.
2. Can I bake the meatballs instead of pan-frying?
Absolutely! Bake them at 400°F (200°C) for 15-20 minutes or until fully cooked.
3. What can I use instead of turkey?
Ground chicken, beef, or pork are great alternatives.
4. Can I make the sauce lighter?
You can use half-and-half or evaporated milk instead of heavy cream for a lighter option.
5. How do I prevent the meatballs from falling apart?
Ensure the mixture isn’t too wet, and chill the meatballs for 10 minutes before cooking to help them hold their shape.
6. Is this dish gluten-free?
Use gluten-free breadcrumbs and ensure your broth is gluten-free to make it suitable for a gluten-free diet.
7. Can I add other herbs to the meatballs?
Yes, basil, thyme, or oregano would pair wonderfully with this dish.
8. Can I prepare the meatballs ahead of time?
Yes, you can roll the meatballs and store them in the fridge for up to 24 hours before cooking.
9. Can I double the recipe for meal prep?
Definitely! This recipe doubles well and stores beautifully for future meals.
10. What side dishes go well with these meatballs?
Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Conclusion
Creamy spinach turkey meatballs are a delicious, wholesome dish that’s perfect for family dinners, meal prep, or special occasions. With their tender texture and flavorful sauce, they’re sure to become a new favorite. Try them today and enjoy a meal that’s both comforting and nutritious!
PrintCreamy Spinach Turkey Meatballs
These creamy spinach turkey meatballs are tender, juicy, and loaded with flavor. Paired with a rich, creamy sauce, this dish is perfect for a hearty dinner or served over pasta, rice, or zucchini noodles. Healthy, satisfying, and easy to prepare, it’s a family favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian-inspired
Ingredients
For the Meatballs:
- 1 lb ground turkey
- 1 cup fresh spinach, finely chopped
- 1/3 cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Creamy Sauce:
- 2 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese
- 1 tsp cornstarch (optional, for thickening)
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, Parmesan, Italian seasoning, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch balls and set aside.
- Cook the Meatballs:
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes). Remove from the skillet and set aside.
- Make the Creamy Sauce:
- In the same skillet, add olive oil or butter and sauté the minced garlic until fragrant (about 1 minute).
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese, mixing until smooth.
- If the sauce is too thin, dissolve the cornstarch in 1 tbsp of water and stir it into the sauce to thicken. Add nutmeg for extra flavor, if desired.
- Combine and Serve:
- Return the meatballs to the skillet and spoon the sauce over them. Simmer for 3–5 minutes to let the flavors meld.
- Serve hot over pasta, rice, or vegetables. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- To make the recipe dairy-free, use coconut milk and a dairy-free Parmesan substitute.
- For a low-carb version, replace breadcrumbs with almond flour and serve over zucchini noodles or cauliflower rice.
- You can freeze cooked meatballs without the sauce for up to 3 months. Thaw and reheat before adding to the sauce.