Description
These Creamy Spinach Turkey Meatballs are tender, flavorful, and smothered in a luscious, garlicky cream sauce. They’re versatile enough for a family dinner or impressing guests and can be served over pasta, rice, or zucchini noodles for a wholesome meal.
Ingredients
Units
Scale
For the Meatballs
- 1 pound ground turkey
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Make the Meatball Mixture: In a large bowl, combine the ground turkey, finely chopped spinach, breadcrumbs, grated Parmesan, egg, minced garlic, onion powder, dried oregano, salt, and pepper. Mix gently but thoroughly until the ingredients are incorporated without overworking the meat.
- Shape the Meatballs: Using a cookie scoop or your hands, form the mixture into about 18 meatballs, each roughly 1 to 1 1/2 inches in diameter. Place them onto a plate or tray.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd, and brown them on all sides, about 5 minutes. They do not need to be cooked through at this stage. Remove to a plate and repeat with remaining meatballs.
- Prepare the Cream Sauce: In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits, then stir in the heavy cream, Italian seasoning, and Parmesan cheese. Bring to a simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Cover and simmer gently for 8-10 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally and add salt and pepper to taste.
- Serve: Spoon the creamy spinach turkey meatballs and sauce over pasta, rice, or with crusty bread. Garnish with extra Parmesan and fresh herbs if desired.
Notes
- If using frozen spinach, thaw and squeeze out excess water before adding to meatball mixture.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- For a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be thinner.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 120mg