These Creamy Spinach Turkey Meatballs are tender, juicy, and smothered in a rich garlic parmesan cream sauce. By using a blend of ground turkey and chicken mixed with cheese, these meatballs stay incredibly moist and flavorful, avoiding the dryness often associated with lean poultry.
You will love how the savory sun-dried tomatoes and wilted spinach in the velvety sauce turn a simple meatball recipe into a restaurant-quality dinner.
Recipe Details
- Flavor Profile: The dish features savory, garlicky meatballs swimming in a luxurious Tuscan-style sauce rich with sun-dried tomatoes, parmesan, and heavy cream.
- Texture: The meatballs are soft and tender thanks to the cheese inside, while the sauce provides a smooth, creamy coating with a bit of texture from the spinach and tomatoes.
- Time: The entire dish comes together in one skillet in about 30 to 40 minutes.
- Difficulty: Easy. It involves basic mixing, pan-frying, and simmering a quick sauce.
What You’ll Need
To make this recipe, you will need a large bowl for mixing the meat and a large skillet (preferably one with deep sides) to fry the meatballs and simmer the sauce. The ingredients focus on a protein blend of turkey and chicken, fresh aromatics like garlic and onion, and a sauce base of heavy cream and vegetable broth.
Ingredient Notes
- Ground Turkey and Chicken – Using a 50/50 blend of ground turkey meat and ground chicken meat creates the perfect texture and flavor balance, ensuring the meatballs are juicy rather than dry.
- Shredded Mozzarella – Mixing cheese directly into the meat mixture helps bind the meatballs and adds moisture from the inside out.
- Sun-dried Tomatoes – These add a concentrated burst of tangy, sweet-savory flavor that cuts through the richness of the cream.
- Heavy Cream – This is the base of the sauce, providing a thick, luxurious consistency that coats the meatballs perfectly.
- Spinach – Fresh baby spinach is best here as it wilts down quickly without becoming stringy.
- Bouillon Cube – A crumbled bouillon cube in the meat mixture amplifies the savory flavor profile significantly.
Add-ins and Substitutions
- Cheese Varieties: While mozzarella is recommended for the meatballs, you can substitute it with cheddar for a sharper taste.
- Herbs: The recipe calls for cilantro or parsley. If you prefer a more traditional Italian flavor profile, stick with parsley or fresh basil.
- Spice Level: Adjust the red crushed chili pepper flakes to suit your heat preference.
- Vegetables: Sliced mushrooms or bell peppers can be sautéed with the onions for extra veggie intake.
How to Make Creamy Spinach Turkey Meatballs
- Form the meatballs: In a large bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or a fork until fully combined, then form the mixture into medium-sized balls. Arrange them on a plate and set aside.
- Brown the meatballs: Melt 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the turkey meatballs and cook for 8 – 10 minutes, turning them to ensure they brown on all sides and are cooked through. Remove them to a clean plate and set aside.
- Sauté aromatics: In the same pan, melt 1 tablespoon of butter in the remaining cooking juices. Add the minced garlic and fry until fragrant (about one minute). Add the diced onion and stir fry until translucent.
- Deglaze and reduce: Add the sun-dried tomatoes to the skillet and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth and allow the sauce to reduce slightly.
- Make the cream sauce: Reduce the heat to low. Add in the heavy cream and bring the mixture to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.
- Add spinach and cheese: Add in the baby spinach and allow it to wilt in the hot sauce. Finally, stir in the grated Parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through completely.
- Combine and serve: Add the cooked turkey meatballs back into the pan. Sprinkle with fresh chopped parsley and spoon the sauce over each meatball to coat them generously. Serve immediately.
Pro Tip: When mixing the meatball ingredients, stop as soon as everything is combined. Over-mixing ground poultry can result in tough or rubbery meatballs.
Recipe Tips
- Uniform size: Try to roll your meatballs into uniform sizes so they cook at the same rate. A cookie scoop can help with this.
- Don’t burn the garlic: When adding the minced garlic to the hot pan after removing the meatballs, keep a close eye on it. It only needs a minute to become fragrant; burnt garlic will make the sauce bitter.
- Simmer gently: Once you add the heavy cream, keep the heat low. Boiling cream vigorously can sometimes cause it to separate or curdle.
- Check doneness: To be sure the meatballs are cooked through, cut one open or use a meat thermometer to ensure the internal temperature reaches 165 degrees F.
FAQs
- Can I use only ground turkey? Yes, you can use 1 lb of ground turkey if you do not have ground chicken, though the blend provides a slightly more complex flavor and better texture.
- Is this recipe Keto-friendly? Yes, this recipe is naturally low in carbs and high in fat and protein, making it excellent for a Keto diet. Serve it over cauliflower rice to keep it low-carb.
- How do I store leftovers? Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
Serving Suggestions
- For Keto/Low Carb: Serve these meatballs over steamed cauliflower rice, zucchini noodles, or just steamed vegetables like broccoli or green beans.
- For Traditional: These are delicious served over cooked pasta, egg noodles, or white rice to soak up the extra creamy sauce.
- Crusty Bread: A slice of artisan bread is perfect for dipping into the garlic parmesan sauce.
Make This Recipe in Advance
You can form the raw meatballs ahead of time and store them in the refrigerator, covered, for up to 24 hours before cooking. You can also brown the meatballs in advance, but the cream sauce is best made fresh right before serving to maintain its smooth texture.
Creamy Spinach Turkey Meatballs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Creamy Spinach Turkey Meatballs are tender, juicy, and smothered in a rich garlic parmesan cream sauce. By using a blend of ground turkey and chicken mixed with cheese, these meatballs stay incredibly moist and flavorful, avoiding the dryness often associated with lean poultry. You will love how the savory sun-dried tomatoes and wilted spinach in the velvety sauce turn a simple meatball recipe into a restaurant-quality dinner.
Ingredients
For the Meatballs
- 1/2 pound ground turkey meat
- 1/2 pound ground chicken meat
- 1/2 cup shredded mozzarella cheese
- 4 cloves garlic, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes (optional)
- 1 bouillon cube, crumbled (chicken or vegetable)
- 1 cup fresh chopped cilantro or parsley, divided
- Salt and fresh cracked black pepper, to taste
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1/3 cup vegetable broth
- 5 ounces jarred sun-dried tomatoes in oil, drained
- 1 3/4 cups heavy cream
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Form the Meatballs
In a large mixing bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, half of the chopped cilantro (or parsley), and black pepper. Mix gently with your hands until just combined, then roll the mixture into medium-sized balls.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium-low heat. Add the meatballs and cook for 8-10 minutes, turning them frequently so they brown on all sides and are cooked through. Transfer the cooked meatballs to a clean plate and set aside.
Step 3: Sauté Aromatics
In the same skillet, melt the butter into the remaining cooking juices. Add the minced garlic and fry for about one minute until fragrant. Add the diced onion and sauté until translucent.
Step 4: Deglaze and Reduce
Add the drained sun-dried tomatoes to the skillet and fry for 1-2 minutes to release their flavor. Pour in the vegetable broth and let it bubble for a minute to reduce slightly.
Step 5: Make the Cream Sauce
Reduce the heat to low. Pour in the heavy cream and bring the mixture to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.
Step 6: Add Spinach and Cheese
Stir in the fresh baby spinach and let it wilt in the hot sauce. Add the grated Parmesan cheese and simmer for another minute until the cheese has melted completely.
Step 7: Combine and Serve
Return the cooked meatballs to the pan, spooning the sauce over them to coat generously. Garnish with the remaining fresh chopped cilantro or parsley and serve immediately.
Notes
Don’t Over-mix: When combining the meatball ingredients, mix only until the spices and meat are blended. Over-working the meat can lead to tough meatballs.
Temperature Check: To ensure the meatballs are safe to eat without overcooking them, use a meat thermometer; they should reach an internal temperature of 165 degrees Fahrenheit.
Serving Options: To keep this low-carb or Keto-friendly, serve the meatballs over steamed cauliflower rice or zucchini noodles. For a traditional meal, they pair perfectly with pasta or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approx. 4 meatballs with sauce)
- Calories: 840
- Sugar: 6g
- Sodium: 1250mg
- Fat: 65g
- Saturated Fat: 35g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 220mg
Keywords: creamy turkey meatballs, keto meatball recipe, spinach turkey meatballs, tuscan chicken meatballs, low carb dinner
