Creamy Spinach Turkey Meatballs Recipe

Get ready to fall in love with these Creamy Spinach Turkey Meatballs! Imagine juicy turkey meatballs, bursting with fresh spinach and plenty of savory flavor, all snuggled into a silky, luscious cream sauce. They’re easy enough for cozy weeknight dinners but elegant enough for entertaining. If you crave comfort food with a greens-packed twist, these Creamy Spinach Turkey Meatballs will quickly become your go-to recipe—you’ll want to tuck into them again and again!

this Recipe

Ingredients You’ll Need

You don’t need a huge list to make magic here—just a handful of essentials that each play their part. From ground turkey to a splash of cream, every ingredient builds layers of flavor and gives these meatballs their signature creamy, vibrant finish.

• Ground turkey: Lean and mild, it soaks up all the seasonings and stays juicy in the creamy sauce.
• Fresh spinach: Not only does it sneak in vibrant color, but it also adds a pop of nutrition and keeps the meatballs extra tender.
• Onion: Grated or finely minced, it adds a subtle sweetness and moisture.
• Garlic: Don’t skimp—a few cloves bring warm depth to both meatballs and sauce.
• Bread crumbs: Hold everything together and help the meatballs stay light and cloud-soft.
• Egg: The crucial binder that keeps the meatballs intact while cooking.
• Parmesan cheese: Adds savoriness and a rich, nutty finish.
• Heavy cream: Key for that dreamy, silky sauce—don’t substitute with milk here!
• Chicken broth: Lends the sauce savory body and stops it from feeling too heavy.
• Salt and black pepper: Simple, but necessary to highlight all the flavors.
• Olive oil: For browning your meatballs to golden perfection.
• Italian seasoning and crushed red pepper (optional): For an herby or spicy kick, if you like!

How to Make Creamy Spinach Turkey Meatballs

Step 1: Make and Shape the Meatball Mixture

In a large bowl, combine ground turkey, chopped spinach, grated onion, minced garlic, bread crumbs, egg, Parmesan, and a generous pinch of salt and pepper. Use your hands—the warmth helps everything come together—until just mixed. Too much mixing can make the meatballs dense, so stop as soon as the mixture holds its shape. Shape into golf ball–sized meatballs and line them up on a tray, ready for their golden moment.

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to crowd the pan. Let them brown on all sides, turning gently. You want them to get a gorgeous crust, which not only tastes amazing but locks in all their juices! Don’t worry if they aren’t cooked through—they’ll finish in the sauce later.

Step 3: Make the Creamy Spinach Sauce

Once the meatballs are browned, remove them to a plate. In the same pan (don’t you dare wipe out those flavorful brown bits!), add more minced garlic and a handful of spinach, sautéing until wilted. Pour in chicken broth, then let it simmer for a minute to lift all the pan flavors. Stir in the heavy cream and bring to a gentle simmer, watching the sauce turn beautifully opaque and creamy. Taste and adjust seasoning now; a pinch of Italian herbs is lovely!

Step 4: Simmer the Meatballs in the Sauce

Nestle your browned meatballs back into the creamy spinach sauce. Cover and let them gently simmer for 10–12 minutes, spooning sauce over the tops occasionally. This not only cooks them through but infuses every bite with that incredible, velvet sauce. The Creamy Spinach Turkey Meatballs will soak up flavor and become impossibly tender.

Step 5: Finish and Serve

Once the meatballs are fully cooked and your kitchen smells downright irresistible, sprinkle with extra Parmesan and a few cracks of black pepper. That’s it—dinner is ready to amaze! Give your Creamy Spinach Turkey Meatballs one last gentle stir, then get ready for happy forks hitting plates.

How to Serve Creamy Spinach Turkey Meatballs

Garnishes

To really make the Creamy Spinach Turkey Meatballs sing, scatter a handful of fresh chopped parsley, a sprinkle of lemon zest, or even extra Parmesan right before serving. If you want a pop of color, a smattering of red pepper flakes works wonders. A drizzle of good olive oil right at the end adds a glossy, restaurant-worthy finish.

Side Dishes

These meatballs shine over a bed of pillowy mashed potatoes or buttery egg noodles, soaking up every drop of the creamy sauce. If you crave something lighter, pile them atop delicate steamed rice or fluffy quinoa. A crisp green salad or simple roasted vegetables bring out their flavors and make a complete, satisfying meal.

Creative Ways to Present

For a fun twist, try piling the Creamy Spinach Turkey Meatballs on sliders rolls for a party snack, or tuck them into a toasted baguette for an epic meatball sub. They also transform into impressive appetizers served with toothpicks at your next gathering—guests will love dunking them in extra sauce!

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Spinach Turkey Meatballs in an airtight container in the refrigerator. They’ll keep well for up to three days, and the flavors deepen even more after a night in the fridge. Just remember to cool them to room temperature first to prevent condensation and sogginess.

Freezing

For longer storage, portion the meatballs with plenty of sauce into freezer-safe containers or bags. They freeze beautifully for up to three months. When prepping to freeze, let them cool completely—this helps the sauce stay creamy and prevents ice crystals from forming.

Reheating

To reheat, transfer Creamy Spinach Turkey Meatballs (with sauce!) to a saucepan or skillet and warm gently over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed. You can also use the microwave in short bursts, stirring between rounds for even heating. Be careful not to overcook, as the sauce can separate if heated too aggressively.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much liquid as possible before adding to the meatball mixture. Frozen spinach is super convenient and gives you that vibrant green color without any chopping.

What if I don’t have heavy cream?

Full-fat coconut milk is the best substitute for creaminess and body, but the flavor will change slightly. Avoid lower-fat alternatives like milk, which can make the sauce too thin.

Are these Creamy Spinach Turkey Meatballs gluten-free?

Yes, just swap the regular bread crumbs for your favorite gluten-free version or use crushed gluten-free crackers. Double-check your broth and other ingredients to ensure they’re gluten-free too.

Can I make the meatballs ahead of time?

You sure can! Shape and brown the meatballs, then store them (uncooked in sauce) in the fridge for a day or two. When you’re ready, finish them in the sauce just before serving—they’ll taste freshly made!

How do I know when the meatballs are fully cooked?

The best way is to check the center of a meatball—it should be completely opaque and read 165°F (74°C) on an instant-read thermometer. The simmering time in the creamy sauce usually does the trick beautifully!

Final Thoughts

I can’t wait for you to dive into these Creamy Spinach Turkey Meatballs—they’re rich yet wholesome, cozy but special, and bound to become a staple for family meals or casual get-togethers. Let yourself savor every bite and don’t be surprised when these quickly make their way onto your regular dinner rotation!

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