Description

These creamy spinach turkey meatballs combine tender ground turkey and chicken with a rich, garlicky cream sauce packed with sun-dried tomatoes and fresh spinach. Perfect for a comforting dinner, the meatballs are seared to golden perfection then simmered in a luscious sauce infused with Parmesan and fresh herbs. Serve over steamed vegetables, cauliflower rice, or pasta for a versatile meal everyone will love.

Ingredients

Scale

Meatballs

1/2 lb (220g) ground turkey meat
1/2 lb (220g) ground chicken meat
1/2 cup shredded mozzarella (or cheddar, provolone…)
4 cloves garlic, grated
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
1 crumbled bouillon cube, optional
Salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided

Sauce & Cooking

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
4 cloves garlic, minced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped

Instructions

Prepare the Meatballs: In a large bowl, combine ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube (if using), red chili flakes (if using), half of the chopped cilantro, salt, and freshly cracked black pepper. Mix thoroughly with your hands or a fork until evenly combined. Shape the mixture into medium-sized meatballs and arrange them on a plate.
Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the meatballs and cook for about 8 to 10 minutes, turning frequently, until all sides are browned and the meatballs are cooked through. Remove the meatballs from the skillet and set aside on a clean plate.
Make the Sauce Base: In the same skillet, melt 1 tablespoon of butter in the remaining cooking juices. Add the minced garlic and cook for about one minute until fragrant. Stir in the diced onion and sauté until translucent, about 3 to 4 minutes. Add the drained sun-dried tomatoes and fry for another 1 to 2 minutes to release their flavors. Pour in the vegetable broth and allow the sauce to reduce slightly, about 2 to 3 minutes.
Add Cream and Season: Reduce the heat to low and stir in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
Incorporate Spinach and Cheese: Add the baby spinach leaves to the sauce and cook until wilted, about 2 minutes. Then stir in the grated Parmesan cheese and let the sauce simmer for an additional minute until the cheese has melted completely.
Combine and Serve: Return the cooked turkey meatballs to the skillet, spooning the creamy sauce evenly over them. Sprinkle the remaining chopped parsley on top for a fresh finish. Serve the creamy spinach turkey meatballs hot over steamed vegetables or cauliflower rice for a keto-friendly option, or with rice or pasta for a more traditional meal. Enjoy!

Notes

You can substitute the fresh cilantro with parsley if preferred.
For a spicier kick, increase the red crushed chili pepper flakes to taste.
If you prefer a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
Make sure not to overcrowd the skillet when cooking the meatballs to get a nice brown crust on each side.
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving (approximately 4 meatballs with sauce)
Calories: 420 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 120 mg

Keywords: turkey meatballs, creamy spinach meatballs, creamy meatballs, turkey recipes, healthy dinner, Italian meatballs, sun-dried tomato sauce