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.