Description
These creamy spinach turkey meatballs are a delicious and healthy alternative to traditional meatballs. Made with lean ground turkey, fresh spinach, and flavorful spices, they’re cooked to perfection and then simmered in a rich, creamy sauce. Perfect for a comforting dinner that’s both nutritious and satisfying, this dish pairs wonderfully with pasta, rice, or veggies.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground turkey
- 1 cup fresh spinach, finely chopped
- 1/3 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Creamy Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Meatballs: In a large bowl, mix together ground turkey, chopped spinach, breadcrumbs, egg, minced garlic, Parmesan cheese, onion powder, oregano, salt, and black pepper. Combine well, but don’t overmix to keep the meatballs tender.
- Shape and Cook Meatballs: Form the mixture into 1.5-inch meatballs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 5-6 minutes, turning occasionally, until browned on all sides. Transfer to a plate and set aside.
- Make the Sauce: In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Stir in chicken broth and let it simmer for 2-3 minutes, scraping up any browned bits from the skillet.
- Add Cream: Slowly stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 5-6 minutes until it thickens slightly. Season with salt, black pepper, and red pepper flakes (if using).
- Combine and Simmer: Return the meatballs to the skillet, gently coating them with the sauce. Cover and simmer on low heat for 10 minutes, allowing the meatballs to finish cooking and absorb the flavors of the sauce.
- Serve: Serve the creamy spinach turkey meatballs over pasta, rice, or alongside steamed vegetables. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- For a gluten-free version, use almond flour or gluten-free breadcrumbs.
- Swap heavy cream for coconut milk for a dairy-free option.
- You can bake the meatballs at 400°F for 15-18 minutes instead of frying them if preferred.