These Creamy Spinach Turkey Meatballs are a delicious and comforting meal that’s surprisingly easy to make! Tender, flavorful turkey and chicken meatballs are simmered in a rich and creamy sauce packed with spinach, sun-dried tomatoes, and Parmesan cheese. I love how this recipe is both satisfying and packed with flavor. It’s perfect for a weeknight dinner served over pasta or rice, and it’s a guaranteed crowd-pleaser!
Why You’ll Love These Creamy Spinach Turkey Meatballs
- Tender and Flavorful Meatballs: The combination of ground turkey and chicken, along with cheese and herbs, creates incredibly moist and flavorful meatballs.
- Rich and Creamy Sauce: The sauce, made with heavy cream, Parmesan, sun-dried tomatoes, and spinach, is luscious and packed with flavor.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Comfort Food: A warm, comforting, and satisfying meal perfect for any night of the week.
- Versatile: Serve these meatballs over pasta, rice, cauliflower rice, or with crusty bread.
Ingredients for Creamy Spinach Turkey Meatballs
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Meatballs
- Ground turkey meat (Meat)
- Ground chicken meat (Meat)
- Shredded mozzarella (or cheddar, provolone…) (Dairy)
- Garlic, grated (Aromatic)
- Italian seasoning (Spice Blend)
- Red crushed chili pepper flakes (optional) (Spice)
- Crumbled bouillon cube (optional) (Flavoring)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Fresh chopped cilantro (or parsley), divided (Herb)
- Olive oil (Oil)
Creamy Spinach Sauce
- Butter (Fat)
- Small yellow onion, diced (Vegetable)
- Garlic, minced (Aromatic)
- Vegetable broth (Liquid)
- Jarred sun-dried tomato in oil, drained of oil, chopped (Vegetable)
- Heavy cream (Dairy)
- Salt (Seasoning)
- Pepper (Spice)
- Baby spinach leaves (Vegetable)
- Grated Parmesan (Dairy)
- Fresh parsley, chopped (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Creamy Spinach Turkey Meatballs as is, but here are a few ideas for variations:
- Use All Turkey or All Chicken: You can use all ground turkey or all ground chicken instead of a mix.
- Add More Vegetables: Sauté some sliced mushrooms or bell peppers along with the onion.
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the sauce.
- Different Cheese: Use Asiago or Romano cheese instead of Parmesan in the sauce.
- Make it Lighter: Use half-and-half or milk instead of heavy cream for a lighter sauce (it won’t be as thick).
How to Make Creamy Spinach Turkey Meatballs
Let me show you how easy it is to make these Creamy Spinach Turkey Meatballs:
Make the Meatballs
- In a large bowl, I combine the ground turkey and ground chicken, shredded cheese, grated garlic, Italian seasoning, bouillon cube (if using), red chili pepper flakes (if using), half of the chopped cilantro (or parsley), salt, and black pepper.
- I mix everything well with my hands or a fork, being careful not to overmix.
- I form the mixture into medium-sized balls. I arrange the turkey meatballs on a plate and set them aside.
Cook the Meatballs
- I melt 1 tablespoon of olive oil in a large skillet over medium-low heat.
- I cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through (internal temperature should reach 165°F/74°C).
- I remove the cooked meatballs to a clean plate and set them aside.
Make the Sauce
- In the same pan, I melt 1 tablespoon of butter in the remaining cooking juices.
- I add in the minced garlic and fry until fragrant (about one minute).
- I add the diced onion and stir-fry until translucent.
- I add the chopped sun-dried tomatoes and fry for 1-2 minutes so they release their flavors.
- Finally, I pour in the vegetable broth and allow the sauce to reduce slightly, scraping up any browned bits from the bottom of the pan.
Add Cream and Cheese
- I reduce the heat to low.
- I add in the heavy cream and bring it to a gentle simmer while stirring occasionally.
- I season the cream sauce with salt and pepper to taste.
- I add in the baby spinach and allow it to wilt in the sauce.
- Finally, I add in the grated Parmesan cheese. I allow the cream sauce to simmer for a further minute until the cheese melts through.
Combine and Serve
- I add the cooked turkey meatballs back into the pan.
- I sprinkle with the remaining chopped parsley.
- I spoon the sauce over each meatball.
- I serve the Creamy Spinach Turkey Meatballs.
Tips and Tricks for the BEST Turkey Meatballs
Here are my secrets for making this dish truly exceptional:
- Don’t Overmix Meatballs: Gently combine the meatball ingredients just until mixed to keep them tender and juicy.
- Brown Meatballs Well: Getting a nice brown crust on the meatballs adds significant flavor.
- Use Room Temperature Cream: Adding cold cream to a hot pan can sometimes cause it to curdle. Room temperature cream incorporates more smoothly.
- Freshly Grated Parmesan: Melts better and tastes superior to pre-shredded.
- Adjust Seasoning: Taste the final sauce and adjust salt and pepper as needed, especially considering the saltiness of the Parmesan and bouillon (if used).
How to Serve
These Creamy Spinach Turkey Meatballs are delicious served:
- Over Pasta: Fettuccine, linguine, or pappardelle are great choices.
- With Rice: Serve over steamed white rice, brown rice, or cauliflower rice (for Keto).
- With Mashed Potatoes: Creamy mashed potatoes are another comforting option.
- With Steamed Vegetables: Serve alongside steamed broccoli, green beans, or asparagus.
- With Crusty Bread: Perfect for soaking up the delicious creamy sauce.
Make Ahead and Storage
You can make the meatballs ahead of time and store them cooked or uncooked in the refrigerator or freezer. The sauce can also be made ahead and stored separately. Reheat gently before combining and serving. Leftovers can be stored in the refrigerator for up to 3 days.
FAQs about Creamy Spinach Turkey Meatballs
- Can I use all turkey or all chicken?
- Yes, absolutely! Using a mix adds a nice flavor dimension, but either ground meat will work well on its own.
- Can I make this without the cream?
- You can substitute half-and-half or milk, but the sauce will be significantly less rich and creamy.
- Can I freeze this dish?
- Yes, you can freeze the cooked meatballs and sauce (preferably separately, or combined). Thaw overnight in the refrigerator and reheat gently. The cream sauce might separate slightly upon reheating but should come back together with stirring.
Enjoy these tender, flavorful, and incredibly satisfying Creamy Spinach Turkey Meatballs! They’re a perfect comfort food meal for any night of the week.
Print
Creamy Spinach Turkey Meatballs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course, Meatballs
- Cuisine: Italian-Inspired, American
Description
These Creamy Spinach Turkey Meatballs are tender, flavorful, and simmered in a rich, creamy sauce featuring spinach, sun-dried tomatoes, and Parmesan cheese. This dish is a comforting and satisfying meal perfect for any night of the week.
Ingredients
Scale
For the Meatballs:
- 1/2 pound (220g) ground turkey meat
- 1/2 pound (220g) ground chicken meat
- 1/2 cup shredded mozzarella cheese (or cheddar, provolone)
- 4 cloves garlic, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes (optional)
- 1 crumbled beef or chicken bouillon cube (optional)
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup fresh cilantro (or parsley), chopped, divided
For the Creamy Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 5 ounces (150g) jarred sun-dried tomatoes in oil, drained (reserve oil if desired) and chopped
- 1/3 cup (80ml) vegetable broth (or chicken broth)
- 1 3/4 cups heavy cream
- Salt, to taste
- Pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Make Meatball Mixture: In a large bowl, combine the ground turkey, ground chicken, shredded mozzarella cheese, grated garlic, Italian seasoning, crumbled bouillon cube (if using), red chili pepper flakes (if using), half of the chopped cilantro (or parsley), salt, and pepper.
- Mix Gently: Use your hands to gently mix the ingredients until just combined. Do not overmix, as this can make the meatballs tough.
- Form Meatballs: Roll the mixture into medium-sized balls (about 1.5 inches). Arrange the meatballs on a plate and set aside.
- Cook Meatballs: Heat the 1 tablespoon of olive oil in a large skillet over medium-low heat. Carefully add the meatballs to the skillet in a single layer (work in batches if necessary). Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked meatballs to a clean plate and set aside.
- Sauté Aromatics: In the same pan (use remaining cooking juices), melt the 1 tablespoon of butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Add the diced onion and stir-fry until translucent.
- Add Sun-Dried Tomatoes and Broth: Add the chopped sun-dried tomatoes and fry for 1-2 minutes, stirring, to release their flavors. Pour in the vegetable broth and allow the sauce to reduce slightly, scraping up any browned bits from the bottom of the pan.
- Add Cream: Reduce the heat to low. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Season the cream sauce with salt and pepper to taste.
- Add Spinach and Parmesan: Add the baby spinach leaves to the simmering sauce and stir until they wilt. Add the grated Parmesan cheese and stir until melted and the sauce is smooth. Allow the sauce to simmer gently for another minute.
- Return Meatballs: Add the cooked turkey meatballs back into the pan with the sauce. Sprinkle with the remaining chopped cilantro (or parsley). Spoon the sauce over the meatballs. Simmer gently for a few minutes to heat the meatballs through.
- Serve: Serve the creamy spinach turkey meatballs hot, over steamed vegetables, cauliflower rice, rice, or pasta.
Notes
- Meat Blend: Using a mix of ground turkey and chicken provides good flavor and texture. You can use all turkey or all chicken if preferred.
- Mixing Meatballs: Be gentle when mixing to keep the meatballs tender.
- Bouillon Cube: The bouillon cube adds extra flavor depth but is optional. Adjust salt accordingly if using.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended. You can use some of the reserved oil for cooking if desired.
- Cream: Heavy cream creates the richest sauce. You can use half-and-half for a slightly lighter version, but the sauce may be thinner.
- Serving Suggestions: This dish is versatile and pairs well with various sides depending on dietary preferences (Keto, low-carb, or standard).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.